
Class / A 



Book. 







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Gopyiight^N?. 



COPYRIGHT DEPOSIT. 



The 



Ideal Cook Book 



BY 



MRS. CLARA WARE 




This Book Will be Sent to Any Address Upon Receipt of $1 

Remittances should be made by draft, express money order or postal money 

order payable to Mrs. Clara Ware, P. O. Box 131, Warren, Indiana. 

Foreign and Domestic Postage Ten Cents. 



.25 






Copyright igi2 
By Mrs. Clara Ware 



ji. 



r 



CCI.A314846 



AFFECTIONATELY DEDICATED 

TO MY DAUGHTERS, 

MYRTLE AND AIMEE WARE. 



PREFACE 



With the present high cost of living, it behooves every housewife to 
make each dollar do its utmost as a purchasing power, and in writing this book 
f have kept that thought in mind. 

Within my years of experience, as a housewife and cook, I have become ac- 
quainted with almost every known brand of staple and fancy groceries, and it 
is needless to say that I have discarded the inferior for the superior. The 
frequent inquiries from friends, as to the best brands of materials and house- 
hold conveniences which I use, suggested this rather unusual mode of illustra- 
tion. 

My attention has also been directed toward the different lines of household 
equipments. Each housewife of today, should have all the labor saving- 
devices, within her means, as the waste of time and strength is extravagance 
in the end. 

The hardware and ten cent stores of today along with other lines of busi- 
ness, afford great possibilities, for rich and poor alike. The illustration on op- 
posite page has been arranged for those wbo wish to benefit by my experience, 
in the best and most up-to-date household articles, to be found on the market. 

The canned goods displayed in the little cupboard, have been placed there 
on their merits as the best medium priced brands which I have found as good as 
many of the fancy, high priced products which are not within the means of the 
majority of people. I therefore give them, complimentary, a place of honor in 
my book. 

C. W. 




I 



sLAs\ 







i soups i 



TO CLARIFY SOUP STOCK. 

Bemove all fat, and add to the stock to be cleared, the whites 
and crushed shells of as many eggs as there are quarts of stock. 
Beat and stir until it has boiled for two minutes, then keep it hot 
without simmering for fifteen minutes, in order that the albumen as 
it coagulates, may entangle every solid particle in the stock, add 
I cup of cold water, let stand for five minutes longer, and then 
strain through a fine cloth laid over a strainer. 



SOUP STOCK. 



6 pounds shin of beef. 
3 quarts cold water. 
-J teaspoon peppercorns. 
J cup each of carrot, turnip, 
onion and celery, diced. 
2 tablespoons salt. 



Pinch of thyme, savory and mar 

joram. 
6 cloves. 
| bay leaf. 
2 sprigs of parsley. 



Have the bones sawed into small pieces, and split. Cut the meat 
into small pieces, and brown one-third of it in part of the marrow 
from the bones, to improve the flavor arid color of the soup. Soak 
meat and bones in the water for one hour, then bring slowly to the 
boiling point, and cook slowly six hours, keeping the soup pot 
closely covered. Add vegetables and seasonings. Simmer one and 
one-half hours and strain and cool as quickly as possible. Do not 
skim until just before using, as the cake of fat which covers the 
stock excludes the air and prevents the stock from souring. 

WHITE STOCK. 



carrots, 
ounces butter, 
heads celery, 
bunch savory herbs. 



3 pounds of knuckle veal. 2 
2 small onions, stuck with cloves. 2 
\ teaspoon whole pepper. 2 

4 quarts cold water. 1 
I pound lean pork. 

Cuts the meats in 2 inch cubes and break up the bones. Pour the 
cold water over and set on back of range, where it will soak and 
come slowly to the boiling point. Simmer and skim occasionally 
until half done then salt to taste and add vegetables. Finish cook- 
ing and when done strain through a hair sieve and serve. Can be 1 



6 THE IDEAL COOK BOOK 



thickened with a little corn starch. If brown stock is desired, brown 
two tablespoons flour in the oven, add to it a tablespoon or more of 
melted butter, which has been browned in a sauce pan and blend to- 
gether, add stock to make a smooth paste and pour in the kettle of 
stock. If you wish to keep the stock several days omit the corn 
starch or flour and ppur in self -sealing cans boiling hot. Seal 
and place on ice. This stock is fine cooked with vermicelli, maca- 
roni, rice or hulled barley. In making brown stock, beef should 
be used instead of veal. 

BOUILLON. 

Three pounds lean neck meat or round steak ground fine, pour 
over 2\ quarts cold water. Keep milk warm for the first hour, in- 
crease heat, simmer and skim for about 4 hours or until the liquid 
has boiled down enough to suit the taste. Strain through a thin 
cloth and let partly cool. Return to fire, salt to taste and let it raise 
the boil. Skim well again, serve hot in cups with wafers. 

BEEF SOUP WITH NOODLES, RICE, OR BARLEY. 

Take a 15 cent beef shank, wash well in soda water. Cover in 
cold water, simmer slowly, and skim. When nearly done add -J cup 
uncooked rice or pearl barley, and a small onion. Finish cooking. 

NOODLES. 

Two well beaten eggs, 2 tablespoons cream or rich milk beaten 
with the eggs, pinch of salt. Mix stiff with pastry or winter wheat 
flour. Flour board very heavy. Roll as for pie dough. Use noodle 
cutter if you have one, if not roll up tightly as for jelly roll, cut in 
fine strips. Shake out and cook in the boiling broth. 

Aimee Ware. 

CHICKEN SOUP. 

Cut a young hen into pieces as for stewed chicken. Cover well 
with cold water, when nearly done add 1 ripe mango shredded fine, 
\ teaspoon paprika, 3 stalks celery, and J cup uncooked rice. Cook 
all until done. Serve with salted wafers. 

VEAL SOUP. 

Put a knuckle or shank of veal in 2 quarts of cold water, let 
it raisle the boil slowly and skim. AA T hen nearly done, salt and add 3 
stalks celery. Finish cooking and add \ cup cream blended with 1 



THE IDEAL COOK BOOK 



tablespoon corn starch and the yolk of 1 well beaten egg. Stir into 
the cream and corn starch. Add a little soup to it and stir into the 
boiling soup. Remove celery stalks and serve. 

SCOTCH MUTTON BROTH. 

Use 4 pounds neck mutton washed well in salt water, and cover 
with 2^ quarts cold water. Cover with a perforated lid to allow the 
mutton fumes to escape. When about half done add 2 carrots, 1 
turnip, 2 onions, 3 stalks celery, 1 mango and a little red pepper. 
Cook all together until done, take out the meat, strain out the 
vegetables and add \ cup rice or pearl barley and cook until tender. 
When ready to serve throw in a few sprigs of parsley. 

SPANISH STEW. 

i 

3 J pounds chicken. 1 teaspoon salt. 

5 ripe tomatoes. 1 quart boiling water. 

4 red peppers. 1 onion. 

1 can French peas. Boiled rice or mashed potatoes, or 

1 can mushrooms. 3 large potatoes. 

Clean and disjoint chicken, slice the tomatoes, shred the pep- 
pers (removing the seeds) and slice the onions. Place the chicken 
in a kettle with the tomatoes, peppers and onions. Add the boiling 
water. Cover the kettle and simmer until the chicken is tender, then 
remove the chicken, strain what remains in the kettle and rub the 
vegetables through a sieve. Return vegetables to - the kettle 
and add one can of French peas, a can of mushrooms and the pota- 
toes, also the salt and cook until the potatoes are tender. 
Then replace the chicken in the kettle and heat thoroughly. Serve 
with a border of mashed potatoes or boiled rice. 

TURKISH SOUP. 

5 cups of stock (either brown or \\ cups stewed tomatoes. 

white). 10 peppercorns. 

\ cup of rice. J teaspoon celery salt. 

2 slices of onion. 2 tablespoons butter. 
Bit of bay leaf. \\ tablespoons flour. 

Cook the rice in stock until soft. Cook bay leaf, onion, 
peppercorns and celery salt with tomatoes thirty minutes, combine 
mixture, and bind with butter and flour cooked together. 



8 THE IDEAL COOK BOOK 



NORWEGIAN SOUP. 

J cup minute tapioca. 1 tablespoon butter. 

4 cups veal or mutton stock. 1 onion. 

2 cups milk. 2 stalks celery, diced. 

Blade of mace. Salt and pepper. 

Add the tapioca to the boiling stock (pearl tapioca may be 
used, but should soak over night in two cups of cold water) and 
simmer .1 hour. Cook celery, onion and mace in the milk for twenty 
minutes, strain into the soup, and season with salt, pepper and but- 
ter. 

ST. GERMAIN SOUP. 

Three cups white stock, blade of mace, 1 can peas, 2 teaspoons 
sugar. 1 cup cold water, 1 teaspoon salt, \ onion, \ teaspoon pepper, 
bit of bay leaf, 2 tablespoons butter, sprig of parsley, 2 tablespoons 
corn starch, 1 cup milk. Drain and rinse peas, reserving J cup ; 
put remainder in water with seasonings, and simmer \ hour ; rub 
through sieve and add stock. Bind with butter and corn starch to- 
gether; boil 5 minutes, add milk and reserved peas. 

CREAM OF OYSTER SOUP. 

Drain the liquid from 1 quart of fresh oj^sters, remove all shell, 
strain the broth put it into a sauce pan and add 1 quart cold water. 
Boil and skim, put oysters into broth. Add 1 cup cream or rich 
milk, and \ cup pulverized cracker crumbs. Pour into broth and let 
it come to the boil. One tablespoon of butter should be added to the 
liquid before the oysters are put in. Salt and pepper and serve hot. 
Plain oyster stew is made by omitting the cream and crackers. 

CREAM OF CELERY SOUP. 

Cut up 1 large head of celery, stew in 1 quart of boiling water 
for 15 minutes, add butter and salt. Strain out the celery, add \ 
cup cream, 1 tablespoon corn starch and serve with salted wafers or 
bits of dry browned toast. 

VELVET POTATO SOUP. 

Boil \ dozen medium sized potatoes and 1 onion and 1 head cel- 
ery until tender. Run through fine sieve or potato ricer. Add but- 
ter and salt. Let boil a few minutes, add \ cup cream and 1 table- 
spoon corn starch blended together. Stir in and let boil. 



THE IDEAL COOK BOOK 



POTATO SOUP WITH RIVELS. 

Cook \ dozen potatoes and 1 onion with 1 liberal tablespoon 
butter until done. Salt and pepper. Take 1 cup flour, a pinch of 
salt and 1 small egg well beaten. Rub this into the flour until the 
rivels are small enough to suit. Stir a little at a time into the soup, 
cook 10 minutes and serve. 

Mrs. Anna Buckland, 1878. 

VEGETABLE SOUP. 

Dice 3 potatoes, 3 stalks celery, 1 carrot, 1 onion, 1 cup green 
corn, 1 mango, 1 small pepper, a little cabbage and tomatoes. Cook 
in beef broth. 

TOMATO SOUP No. 1. 

1 can tomatoes. 1 teaspoon sugar. 

1 pint water. 1 teaspoon salt. 

12 peppercorns. j teaspoon soda. 

Bit of bay leaf. 2 tablespoons butter. 

4 cloves. 3 tablespoons flour. 

1 onion sliced. 

Cook the first six ingredients twenty minutes ; strain, and add 
salt and soda ; bind and strain. 

TOMATO SOUP No. 2. 

Strain 1 pint can of fresh tomatoes into a stew pan. Add 1 
tablespoon butter, salt and pepper to taste. Break as much spa- 
ghetti as desired into inch pieces. Boil 15 minutes, add \ cup 
whipped cream when ready to serve. Vermicelli or macaroni can be 
used. 

BEAN SOUP. 

One cup soup beans cooked with a few. slices of fresh or pickled 
pork until done. Salt and strain or not. Good with drop dumplings 
or crackers. 

LENTIL SOUP. 

1 cup cooked lentils. 2 tablespoons flour. 

6 cups mutton broth. Curry powder if desired. 

2 tablespoons butter. 

Add the lentils to the broth, simmer for ten minutes, add the 
butter and flour creamed together, season delicately with salt, pep- 
per and curry powder. 



10 THE IDEAL COOK BOOK 



PEA SOUP. 

1 can peas. 1 slice onion. 

2 teaspoons sugar. 2 tablespoons flour. 

1 pint cold water. 2 tablespoons butter.. 

1 pint milk. 1 teaspoon salt. 
J teaspoon pepper. 

Drain peas free from their liquor, rinse, and add sugar and cold 
water, and simmer twent} r minutes, rub through a sieve and reheat. 
Scald milk with onion, remove the onion, and add milk to pea mix- 
ture, thicken with butter and flour cooked together. Peas too old 
to use as vegetables may be utilized for soups. 

RICE AND ASPARAGUS SOUP. 

^ cup washed rice. 1 tablespoon butter. 

2 quarts soup stock. Salt and pepper to taste. 
1 can of asparagus. 

Boil the rice in the stock until very soft ; strain through a sieve 
and add the butter, salt and pepper, and 1 can of asparagus tips, or 
the stalks, cut in inch pieces. 

CONSOMME OF TAPIOCA. 

Two teaspoons beef extract, 3 teaspoons minute tapioca, 1 quart 
water, 2 tablespoons butter, salt and pepper. When beef extract 
and water boil, sprinkle in tapioca and cook for fifteen minutes. 
Taste before adding more salt. 

PUREE OF SALMON. 

| cup canned salmon, free of oil. 2 tablespoons flour. 

2 tablespoons butter. 1-| teaspoons extract or juice of 

1-J teaspoons salt. onion. 

1 quart milk. Paprika. 

Scald milk, add to the butter and flour cooked together ; add 
the salmon mashed fine ; add paprika and onion. Serve with whip- 
ped cream and chopped parsley on top. Serve with toasted crack- 
ers. 

PUREE OF CHESTNUTS. 

1 pint chestnuts. 1 tablespoon butter, 

1 pint milk. salt and pepper. 

1 cup cream. 1 egg. 



THE IDEAL COOK BOOK 11 



Shell and blanch the chestnuts. Cook in enough boiling salted wa- 
ter to cover until very soft. Mash them in the water left in the pan, 
and rub them through a fine strainer into the milk. Heat again, add 
the cream, salt and pepper to taste, and when ready to serve stir the 
beaten egg in quickly and serve at once with croutons. Add more 
milk if too thick. 

TURTLE SOUP. 

Select a hard shelled turtle, kill the evening before it is to be 
used, dress and lay in salt water until morning, and boil in as much 
again water as you wish soup, to allow for boiling away. Salt and 
cook until tender, with a \ pound piece of lean bacon or ham, 
take out all of the meat, set aside to cool, add as many kinds of veg- 
etables cut fine, to soup as desired, add a few sprigs of parsley, car- 
rot-tops, onion tops and celery tops, put all into a chopping bowl and 
chop fine. Mince the meat fine and put all together, boil 10 minutes, 
make a thickening of \ cup of sweet cream and 2 tablespoons flour, 
pour into the boiling soup, cook a minute and serve. 




BAKED FISH. 

A large bass is best. Salt and roll in cracker crumbs and but- 
ter. Place a rest in baking pan, take a piece of white cheese cloth, as 
long as the fish is wide, roll up half way. Place on the rest, and leave 
the roll at one side of the fish. When browned on one side unroll cloth 
take hold of other side and turn fish over on the side which has been 
rolled up. Tuck the edges neatly around the fish and when done lift 
off cloth and roll on platter. To serve, garnish with parsley. 

SMALL FISH BAKED. 

Lay in a baking dish with chopped onion, mushrooms and 
parsley, rub the fish with salt, pepper, a bit of nutmeg and dot with 
butter. Pour in enough thin broth to cover bottom of dish, add the 
juice of J lemon and bake until the flesh parts easily from the bone. 

FRIED HALIBUT. 

Let the slices lie in cold salted water, to which has been added 
one cup of vinegar, for ten or fifteen minutes. Dry them afterwards 
thoroughly by wiping with a towel, and dusting cracker meal on 
both sides. Lay them in smoking hot salad oil, and they will be well 
cooked and a pale brown color in three or five minutes, according 
to the thickness of the slices. 

HALIBUT, MAITRE D'HOTEL. 

Cut three pounds of halibut into pieces three inches square, dip 
each in beaten egg, then in sifted bread crumbs. Fry in boiling 
lard to a rich brown. Rub a heaping teaspoon of butter to a cream, 
add the juice of a lemon, a tablespoon of chopped parsley, salt and 
pepper, mix and spread on the hot squares of halibut, set in the 
oven just long enough to melt, then serve. Not difficult, and delici- 
ous for summer breakfast. * 

TURTLE STEAKS. 

Cut slices about J inch thick from what is known as the "veal," 
or the thick, fleshy portion of green turtle. Rub them well with oil 
or butter, lemon juice, pepper and a little salt, and let them stand 
for at least an hour before cooking. Broil like steak, cooking very 
thoroughly. 



TEE IDEAL COOK BOOK 13 



BAKED SALMON, TROUT OR PICKEREL. 

Clean thoroughly, wipe carefully, and lay in a dripping pan 
with hot water enough to prevent scorching. A perforated tin sheet 
or rack fitting loosely in the pan, or several muffin rings, may be 
used to keep the fish from the bottom of the pan, and the fish may 
be made to form a circle by tying head and tail together ; bake slow- 
ly, basting often with butter and water. When done have ready a 
cup of sweet cream into which a few spoons of hot water have been 
poured, stir in two tablespoons of flour and a little chopped parsley, 
and heat in a vessel of boiling water; add the gravy from the fish, 
serve at once. 

FRIED FISH. 

Immerse in boiling water for an instant, and scale with a fish 
scaler. Wash well, salt, and roll in corn meal and flour. Fry to a 
rich brown in plenty of hot lard, over a slow fire. 

LOBSTER, NEWBURG STYLE, 

2 large lobsters, boiled. J pint cream. 

■J teaspoonful salt. 3 egg yolks. 

1 teaspoonful white pepper. 2 tablespoonfuls butter. 

2 large truffles, sliced. Toast. 
1 wineglass sherry wine. 

Cut the lobster meat in inch pieces, put them in a saucepan with 
the butter, ^and place over a hot fire. Add the salt, pepper and truf- 
fles, and cook five minutes. Then add the sherry and cook three 
minutes longer. (The sherry wine may be omitted if preferred.) 
Beat the yolks of the eggs and whip them into the cream. Now add 
this slowly to the lobster and cook three minutes. Serve on toast. 

FRIED TROUT. 

Brook trout are generally cooked in this way: Clean, wash and 
dry the fish, roll lightly in flour, and fry in butter and lard mixed. 
Let the fat be hot ; fry quickly to a delicate brown and take up the 
instant they are done. Serve in a hot dish. Use no seasoning except 
salt. 

BLACK BASS, WITH SAUCE. 

Clean a good-sized black bass, cut off the tail, remove the skin from 
both sides, and sprinkle a little salt over it ; melt in a pan or deep 



14 THE IDEAL COOK BOOK 



pie-plate a piece of butter the size of an egg, add well-chopped on- 
ions, put the bass into it, cover with a piece of well buttered white 
paper, and bake for thirty minutes in a moderate oven; when done 
take the bass up on a platter, taking care not to break it, and keep 
it covered with the paper; mix a piece of butter the size of an egg 
and one tablespoonful of flour, put it into the pan in which the bass 
has been cooked, add one-half pint of chicken or veal broth, put 
over a brisk fire, and boil for five minutes, stirring well ; add a few 
drops of lemon juice and a tablespoonful of chopped parsley, pour 
the sauce over the bass, season to taste, and serve as hot as possible. 

FRIED EELS. 

After cleansing the eels well, cut them in pieces two inches long ; 
wash them and wipe them dry ; roll them in wheat flour or cracker 
crumbs and fry as directed for other fish, in hot lard or beef drip- 
pings, salted. They should be browned all over and thoroughly done. 
Eels may be prepared in the same manner and broiled. 

COD FISH A LA MODE. 

Freshen 1 cup of minced cod-fish and drain well, or use the 
desicated cod, blended with 2 cups of mashed potatoes, to one pint 
of cream or milk, add 2 well beaten eggs, and one-half cup melted 
butter, pepper and salt to taste. Mix all lightly together, bake in a 
casserole, or baking dish for 25 minutes. Serve at once. 

FISH PREMIER, WITH PREMIER SAUCE. 

4 pounds fish. 2 dozen large oysters. 

^ cup melted butter. Sliced lemon. 

Salt and pepper. Water cress. 
1 cup crumbs. 

Remove the head and tail of the lish. Skin and bone it, leav- 
ing two oblong pieces. Lay one of the pieces on a greased baking 
sheet in the baking pan, cover with half of the oysters. Sprinkle 
thickly with crumbs and pour over them one-half of your melted 
butter. Then cover it with the other half of the fish, sprinkle with 
salt and pepper. Place the remaining oysters on top of the fish, 
sprinkle with salt and pepper. Place the remaining crumbs on the 
oysters and pour the rest of the butter over the crumbs. Put into a 
moderate oven and brown. When done slip it carefully onto a hot 
platter, garnish with watercress and sliced lemon, and serve with 
Premier sauce. 



s 


FISH AND MEAT 
SAUCES 


1 



PREMIER SAUCE. 



\ cup of butter. 
Yolk of 1 egg. 
Juice of \ lemon. 



J teaspoonful salt. 
J cup boiling water. 

A pinch of white pepper. 



Cook in a double boiler for six minutes and serve in a sauceboat. 

DRAWN-BUTTER SAUCE. 

One-half cup butter, rubbed well with 2 tablespoonfuis flour ; put 
into a sauce pan with about 1 pint boiling stock, stirring constantly 
until well melted. Throw in a few sprigs of parsley and ser\ T e at 
once. 

BEACHAMEL SAUCE. 

Melt 1 tablespoon of butter without browning, add 1 teaspoon 
of flour, and mix until smooth ; add one-half cup of milk or cream, 
one-half cup of chicken or veal stock and stir continually until it 
thickens ; just before taking from the fire add the yolk of 1 egg, 
mix well, season to taste with pepper and salt. 

WHITE SAUCE. 

In a saucepan melt 2 tablespoonfuis of butter. Rub into the 
butter thoroughly 2 tablespoonfuis of flour. Add slowly 1 cup of 
sweet milk, season with salt and white pepper ; let the whole cook 
until it thickens ; stir constantly ; do not scorch. Served on meats 
and vegetables. 

CUCUMBER SAUCE FOR FISH. 

Pare and grate on a sieve four large, fresh cucumbers. When 
the pulp is thoroughly drained turn it in a bowl; add 1 teaspoon of 
pepper, 1 medium-sized onion, grated, 1 level teaspoon of salt and 
two teaspoons of vinegar. Mix and stir in just at serving time 6 
teaspoons of cream whipped to a stiff froth. 

ANCHOVY SAUCE. 

Bone G anchovies, and pound them to a paste, with 1 hard boiled 
egg yolk and 1 ounce of butter, add salt and paprika to taste, melt 
with one-half cup aspic jelly, or stock, cool and add one-half cup of 
whipped cream. 



16 



THE IDEAL COOK BOOK 



MINT SAUCE. 

One-half pint of mild vinegar, four tablespoons of sugar, flavor 
with extract of mint ; let all boil together. Use when cold. Fine for 
mutton. 

MINT JELLY. 



i teaspoon salt. 

Flavor with mint extract. 
i an envelope of powdered gela- 
tine. 



1J cups water. 
■J cup sharp vinegar. 
i teaspoon white pepper. 
^ cup sugar. 

Soak gelatine for 15 minutes in an extra half cup of cold water ; 
heat the above ingredients to boiling point. Add gelatine, stir until 
dissolved. Add mint flavoring, and color a dainty green with any 
good fruit coloring. Place in ice-chest until set. Serve in any de- 
sired form. 

OYSTER COCKTAILS. 

Select large oysters, place three or four in cocktail glasses and 
pour over the following dressing : 8 tablespoons catsup, 2 table- 
spoons prepared horseradish, and a few drops of lemon juice. 

HOLLANDAISE SAUCE FOR FISH. 

Rub one-half cup butter into a cream, add the yolks of 2 eggs 
one at a time and beat well. Stir in the juice of -J a lemon, pinch of 
salt and a hint of cayenne pepper. When ready to serve, add -J cup 
boiling water. It is best to cook this in a double boiler, stirring all 
the time. 

TOMATO SAUCE. 

1 quart of tomatoes, 2 tablespoons of butter, 2 of flour, 2 of 
cloves, and a small slice of onion; cook tomato, onion and cloves 10 
minutes; heat the butter in a small frying pan, and add the flour; 
when smooth and brown stir in the tomatoes and cook; season with 
salt and pepper, strain. Nice for fish, pot roast, or macaroni. 

ASPIC JELLY. 

One slice of onion, £ teaspoon of celery seed, 1 bay leaf, 1 clove, 
garlic, 1 sprig of parsley, 1-| pints of stock or cold water; boil, then 
add | of a teaspoon of beef extract, ^ box gelatine that has been 
soaked in 1 cup cold water for fifteen minutes; strain and pour in 
mold. Omit beef extract if stock is used. 



THE IDEAL COOK BOOK 



17 



EGG SAUCE. 

To white sauce add the yolks of three hard boiled eggs mixed to 
a morter with 1 tablespoonful of sweet cream. 

HORSERADISH SAUCE. 

2 tablespoonfuls grated horseradish, 2 tablespoons cider vine- 
gar, 1 egg yolk, blended with \ cup sweet cream, 1 tablespoonful of 
corn starch, \ cup water, 1 tablespoon butter, salt to taste. Boil 
water, vinegar, and horseradish together. Strain, add other ingre- 
dients, and finish cooking. 

Mrs. Will Sutton. 




I 


HOME CURED 
MEATS 


1 



TO SUGAR CURE PORK. 

To 1000 pounds pork take : 3 pounds granulated sugar. 

20 quarts barrel salt. 1 pound salt peter. 

1 pound pure black pepper. 2 tablespoonfuls ground cloves. 

The meat should stand over night in a cool place (above the 
freezing point). Pour enough boiling water over the mixture to 
make a paste. Mix thoroughly and rub the shank end full. Rub 
the mixture on both sides well and lay on plates in a cool room 
(above freezing point) for one week. When the salt is all absorbed 
the joints can be hung up in a cold, dry place ; not close enough to 
touch each other, and can be smoked within 4 weeks from killing. A 
piano box with wardrobe hooks screwed into the top makes a nice 
smoke house. Use cobs and fresh sawdust for smoking. If meat is 
smoked too long it will be hard and dry. 

John T. Cloud, Montpelier, Ind., ex-butcher. 

PICKLED PORK. 

Stand fresh side meat up edge-ways, not too close together, in a 
new 4-gallon jar. Make a brine of barrel salt (and 1 tablespoonful 
of salt peter), strong enough to bounce an egg. Skim and cool. Tie 
a cheese cloth over top and let stand one week. Remove brine and add 
fresh brine, made the same way. If the first brine is left on, it will 
make it strong, as there is quite a lot of blood and many impurities 
drawn from the meat. 

HOT SALTED PORK. 

Let the meat stand over night, where it will keep cool but not 
freeze. Fill a large iron kettle J full of barrel salt, hang over a bed 
of coals, stir constantly until it is very hot. Make a hole in center 
of salt, leaving two or three inches deep in bottom of kettle. Put 
joint in, rind side up and cover top well with hot salt. Leave in 5 
minutes for very small joints. 8 minutes for medium. 10 to 12 min- 
utes for large ones. Put on a clean pair of duck mittens. Take out 
joint, leaving on what little salt that sticks fast. Lay on a clean oak 
minutes for very small joints, 8 minutes for medium, 10 to 12 min- 
sugar, \ cup ground pepper, and 1 tablespoonful cloves. Rub well, 
and use 1 tablespoonful to each joint. Can be smoked in 4 or 5 days. 
This will keep through the hottest weather. 

Henry McClellan. 



THE IDEAL COOK BOOK 19 



CORNED BEEF. 

100 pounds of meat, 4 pounds of sugar, 

4 quarts of coarse salt, 4 ounces of saltpeter, pulverized. 

Mix the sugar, salt and saltpeter well, and spread it between the 
layers of meat. 

IMPROVED SAUSAGE. 

For 20 pounds of fresh pork, tenderloins, and trimmings from 
hams and shoulders, the folloAving ingredients will be found just 
right. 

f cup coarse salt; 1 tablespoon pepper ; 

3 teaspoonfuls powdered sage ; 1 teaspoon granulated sugar ; 

1 level teaspoon ginger; 1 heaping teaspoonful ground 
1 teaspoon celery salt. cloves; 

Mix all ingredients well together. Sprinkle over meat well be- 
fore grinding, this saves much labor after grinding. This needs no 
testing before stuffing. 

The cloves add much to the flavor and prevent indigestion. Use 
strips of old muslin 10 by 18 inches for bags. After the sausage is 
cold and solid coat well with melted parowax to exclude the air, 
which prevents it from getting strong. 

HEAD CHEESE. 

Use the upper part of the head, the shanks, with lower part of 
feet removed, the tongue, heart, melt, half of the liver, and the back- 
bone, after the fat has been removed. Cook all together in salt water 
until it will fall from the bones. Let broth boil down to one-half 
gallon. Drain off broth and set aside. Cool the meat and pick from 
the bones. Remove all soft fat leaving a little of the gristle from the 
feet. Grind all together through coarse grinder. Season with salt, 
pepper, 1 teaspoonful celery salt, 1 teaspoonful sage, and a dust of 
cloves. Mix all well. Remove all fat from broth and pour 1 quart 
boiling broth over the ground meat. Heat all to the boiling point. 
Mould in large size dried beef glasses. 

This cheese is nice for sandwiches or to serve in the place of cold 
meats, and can hardly be told from pressed chicken. 

PICKLED PIGS FEET. 

Singe the feet well. Pour over them boiling hot water with 1 
tablespoonful soda dissolved in it. Let stand until cool. Scrape well 



20 THE IDEAL COOK BOOK 



with sharp knife. Rinse and put on to cook in boiling salt water. 
Cook until very tender, leaving a quart or more of broth in the ket- 
tle. Drain off broth and let it get cold. Remove fat from top and re- 
heat. Add enough strong vinegar to make it tart, a few red peppers, 
celery seed, and ^ teaspoonful of Coolman mustard. Pour over the 
feet and let stand till seasoned well through. 

PRESSED PIGS FEET. 

Prepare and cook same as for pickled pig feet. Cook until the 
meat falls from the bones. Prepare the broth same as tthe above 
mentioned recipe. Slice the meat and lay in a crock. Pour on the 
prepared broth while boiling hot. When cold slice and garnish with 
parsley. 

ROAST SPARE RIBS. 

Trim off the rough ends, crack the ribs across the center with a 
hatchet, rub with salt and pepper, fold and stuff with bread dressing 
seasoned with onion and sage, salt and pepper to taste, lay on a wire 
rest in a baking pan, bake in a tireless cooker until brown or about 
2\ hours. Serve with cranberry or apple sauce. 

PORK TENDERLOINS. 

When cutting up the hog, leave the tender loins in. Cut through 
the ribs on each side near the loin, and across at each end, rub with 
salt, pepper and sage, roast the same as ribs, or cut in thin slices and 
broil or fry, serve with apple sauce. 

FRIED SWEET-BREADS. 

Soak sweet-breads in salt water 1 hour, to draw out the blood, 
trim off all fat, cut in thin slices, dip them into beaten eggs and fine 
cracker crumbs, fry slowly in butter and lard until well browned. 
Serve with mushroom sauce or green peas. 

FRIED PICKLED PORK. 

Use the thick upper part of the side, slice very thin, soak out 
part of the salt, in hike warm water, dredge well with flour and fry 
in hot lard until a light brown. This can hardly be told from fish. 



i 


MISCELLANEOUS 
MEATS 


1 



ROAST BEEF. 

Select a nice thick roast. Sear each side in a hissing hot pan, 
rub well with salt and pepper, dredge with flour. Place in roaster. 
Pour enough boiling water in side of roaster to keep from burning. 
Do not allow to get dry until it is done, then let brown on both 
sides. Garnish with parsley or carrot tops or celery sprigs. Serve 
with brown gravy. 

Pork and veal can be roasted the same as beef. 

MUTTON POT ROAST. 

Select a nice thick piece of mutton. Rub with salt and pepper. 
Place in dutch oven that has a little melted butter in it. Place a 
thick slice of onion on top. Pour over it enough boiling water to 
keep from burning, cover tightly, and cook slowly until done. Allow 
to brown on both sides. Serve with brown gravy. 

Mrs. Laura B. Wall. 

BOILED HAM. 

Trim and rind a small ham. Cut off fat end and shank. Place 
in kettle or roaster on wire or perforated rest, high enough to keep 
the fat from boiling in to the ham. Do not cook long enough to fall 
to pieces or allow to boil dry. When cold it can either be minced or 
sliced, and will keep several days. The broth is fine to boil with po- 
tatoes, beans or other vegetables. 

ROAST HAM. 

Can be prepared in the same manner as boiled ham, and is best 
roasted in a tireless cooker as it retains its weight and flavor and re- 
quires very little water. Sprinkle the top with celery seed and a few 
slices of onion. 

BEEF POT ROAST. 

5 pounds beef ; 1 carrot, chopped fine ; 
\ pound suet; 1 tablespoonful flour; 

6 cloves ; 1 pint boiling water ; 
2 bayleaves ; Salt and pepper. 

2 slices onion; 

Sear in hissing hot pan. Place in kettle with other ingredients. 
Roast in tireless cooker or on back of the range. 



22 THE IDEAL COOK BOOK 



MOTHER'S BEEF STEAK. 

Pound a nice round steak full of flour, salt and pepper, put equal 
parts of butter and lard into a hot frying pan. Put steak in pan. 
Drop in a few teaspoonfuls of flour between the slices. Fry to a nice 
brown on both sides. Pour \ cup cream and 1 cup. hot water over 
the steak, stir well and take up on platter and pour gravy over top. — 

Hannah Ware. 

BREADED VEAL. 

1 pound of veal well dipped in egg ; roll in fine cracker crumbs ; 
salt and fry in plenty of hot butter and lard. Garnish with parsley. 

BREADED CHOPS. 

Have your butcher cut the chops about an inch in thickness. 
Beat one egg. After freeing the chops from any adhering bits of fat 
or bone, dip into the egg and then into finely rolled bread crumbs. 
Bread-crumbs are preferable to cracker crumbs, especially if the 
bread is made from whole wheat. The slices should be dried slowly in 
the oven before rolling. When breaded, put the chops carefully into 
a frying-pan in which the fat is sufficiently hot to give off a blue 
smoke. Brown quickly on one side, then on the other, cover and put 
the frying pan on the back part of the stove where the chops may 
cook through slowly. 

VENISON CHOPS. 

Wipe the chops and trim off the superfluous fat. When every- 
thing else is ready dip them in hot melted butter and broil quickly, 
or cook them in a pan in hot butter. They are usually preferred rare. 
Serve with melted currant jelly, adding it to the butter in the pan. 
Have all the dishes hot and serve at once. 

BROILED STEAK. 

Take a nice thick round, or any other preferred steak, grease 
with a little melted butter or olive oil, which makes it broil faster 
and makes it more crisp. Put into wire broiler, hold over a hot blaze 
or coals. Season with salt, pepper and butter. Serve very hot. 

SOUFFLE OF MUSHROOMS. 

Make a thick white sauce with J cup each of butter and flour and 
J cup each of thin cream and the liquor drained from a can of mush- 



THE IDEAL COOK BOOK 23 



rooms. Season with salt, pepper, and a tablespoon of lemon juice, 
and add the mushrooms cut in thin slices. Separate 3 eggs, beat the 
yolks until thick and add to the mushrooms. Beat the whites quite 
stiff and fold in gently. Pour into a buttered dish, bake slowly about 
twenty minutes, or until firm, and serve at once. 

TO FRY BACON. 

Bacon should be fried in an iron skillet, and turned constantly 
while frying to keep the edges from curling and burning. Do not 
fry too crisp. Drain on wire rack before serving. 

FRIED HAM. 

Ham should be fried in an iron skillet, well covered. Brown each 
side well before turning. 

BEEF LOAF No. 1. 

3 pounds coarse ground round 2 well beaten eggs ; 

steak; . ^ cup cracker crumbs; 

1 pound coarse ground pork steak ; Pepper and salt. 

1 cup rich milk; 

Form in loaf and bake in a well buttered 6x10 inch pan. Pour 
over J cup boiling water and dredge with cracker crumbs. Bake about 
one hour in a moderately hot oven. 

Mrs. T. M. Stevenson. 

BEEF LOAF, No. 2. 

2 pounds of course ground round \ cup cracker crumbs ; 

steak ; \ cup rich milk ; 

2 tablespoonfuls of butter; 2 teaspoonfuls salt and pepper to 

2 eggs, well beaten ; taste. 

1 cup finely chopped celery; 

Mix and bake in the usual way. 

VEAL LOAF. 

15 cents' worth veal; 1 egg well beaten; 

10 cents' worth steak; \ cup cracker crumbs; 

10 cents' worth lean pork; 1 cup rich milk. 

Salt and pepper to suit the taste. Form into a loaf and bake same 
as beef loaf. 

Mrs. Will G. Sutton. . 



24 THE IDEAL COOK BOOK 



LIVER LOAF. 

Take 2 pounds fresh beef liver, slice and pour boiling water 
over it. Salt and let stand until cool, grind coarse, add 1 pound 
coarse ground pork steak, -J cup milk, \ cup cracker crumbs, 1 egg, \ 
cup chopped celery, and a little onion if desired. Pepper and salt. 
Bake as beef loaf. 

Myrtle Ware. 

CALIFORNIA LOAF. 

3 pounds round steak ; 1 cup cooked rice ; 

1 pound round pork steak; 1 level tablespoonful salt; 
\ teaspoonful pepper; 1 teaspoonful celery salt. 

2 eggs ; 

The rice should be cooked in boiling salt water until tender. 
Cool. Beat eggs well. Add 2 tablespoonfuls cream to eggs and rice. 
Grind meat rather coarse. Mix all together. Form in long round 
loaf, which will be a little larger than a round loaf of cream bread. 
Put into a pan 6 inches wide and 11 inches long. Make a paste of 
melted butter and flour, spread on top. Place two slices of onion on 
each side. Keep one inch of water in pan. Bake \\ hours, basting 
occasionally. When done take out loaf and make 1 pint water gravy 
in pan. This will serve eighteen people. 

Mrs. Emil Bouillet. 

SALMON LOAF WITH GREEN PEAS. 

1 can salmon ; 3 well beaten eggs ; 

J cup cracker crumbs soaked in 2 tablespoonfuls soft butter ; 
\ cup milk ; Pepper and salt. 

Mix all together and pour into buttered mold. Bake 45 minutes. 

GREEN PEA SAUCE FOR SALMON LOAF. 

\ cup milk or cream, ; \ teaspoon salt ; 

1 tablespoon butter ; \ teaspoon white pepper ; 

1 tablespoon flour ; Dash of cayenne ; 

f teaspoon sugar; Few drops onion juice. 

1 can peas ; 

Make a sauce of the first eight ingredients, add the peas, which 
have been drained and rinsed. 

Salmon is nice baked in border mold. Serve with green pea 
sauce in center of mold. Garnish with parsley. 



THE IDEAL COOK BOOK 25 

STEAMED SALMON LOAF. 

1 can salmon shredded; J teaspoon common salt; 

1 cup bread crumbs soaked in 3 well beaten eggs ; 

^ cup milk; \ teaspoon celery salt and little 
Lump of butter size of a walnut ; pepper. 

Mix as in the above salmon loaf recipe. Steam in plain or 
border mold. Serve with the following sauce : 

1 cup milk ; 1 tablespoon corn starch. 

1 egg yolk ; Juice from the can of salmon. 

1 tablespoon butter; 

Boil all together in double boiler. 

ESCALLOPED SALMON. 

1 can of salmon ; \ teaspoon salt ; 

1 rounding tablespoonful each of 2 teaspoons of lemon juice ; 

butter and flour ; 2 tablespoons melted butter ; 

\ cup of dried bread crumbs ; Pepper to taste. 

1^ cups of milk; 

Turn the salmon into a dish and remove all skin and bone, break- 
ing as little as possible. Make a cream sauce of the milk, butter, 
flour, salt and pepper; add the lemon juice to the salmon. Arrange 
\ of the salmon in a buttered baking dish, sprinkle very lightly with 
salt and baste over it \ of the cream sauce ; arrange balance of sal- 
mon and cover with remaining sauce. Add the bread crumbs alter- 
nately with the salmon and other ingredients. 

SALMON CHOWDER. 

1 can salmon ; 1 desert-spoon of salt ; 

1-J cups cooked macaroni ; 4 small pieces bacon ; 

1 cup chopped parsley ; 2 chopped onions. 
4 potatoes diced; 

Fry bacon and set aside to cool. Put salmon into the bacon 
grease. Arrange a layer of the other ingredients, including the 
chopped bacon, then another layer of salmon and cover well with 
water. Boil slowly for about thirty minutes. Serve with a sauce, 
made as follows : 

Pour the juice from the can of salmon into the kettle, after the 
chowder is lifted. Add 1 cup of water and thicken as any cream 
gravy. Remove from fire, stir in 1 egg. Serve immediately. — 

Mvrtle AYare. 



26 THE IDEAL COOK BOOK 



BEEF OR LIVER SMOTHERED IN ONIONS. 

Select a sirloin steak 1 inch thick. Pound well and dredge in 
flour. Put in iron spider with butter and lard mixed. Salt and pep- 
per; fry first side quickly. Turn and cover J inch thick with finely 
sliced onions. Sprinkle 1 tablespoonful flour around edges. Cover 
tightly and fry slowly until done. Pour 1 liberal cup thin cream or 
rich milk around edges. Shake well until flour is well cooked, and 
if too thick, add a little boiling water. Pour onto platter and serve 
immediately. 

SMOTHERED CHICKEN. 

Disjoint the fowl, season, roll in flour, and brown lightly in a 
saucepan. Chop three large tomatoes, one large onion, one small 
pepper, three stalks of celery, one small carrot, and two bay leaves, 
and mix all together. Put a layer of chicken in the kettle, then one 
of the vegetable mixture, and continue the layers until all the ingre- 
dients have been used; cover with water and let simmer from one 
and a half to two hours. Remove the chicken to a platter and sur- 
round with baking powder biscuits. Strain the gravy, return to the 
stove, thicken with a tablespoonful of flour mixed smooth in a little 
Water, and pour over the meat. 

CHILI CON CARNI. 

1 pound steak; 1 pint cold water; 

1 can kidney beans ; 1 cup chopped onions ; 

1 cup canned tomatoes ; 3 tablespoonfuls horseradish. 

2 small unbroken red peppers; 

Grind steak rather coarse. Drop into cold water. Boil and 
skim. Cook \ hour, add other ingredients and cook 15 minutes lon- 
ger. 

Myrtle Ware. 

CORN CHOWDER. 

1 quart raw sweet corn ; 2 tablespoons flour ; 

1 pint potato diced; 1 pint milk; 

1 teaspoon salt ; 1 red mango sliced ; 

1 saltspoon pepper ; 2 hard boiled eggs. 
J cup butter; 

Cut each row of kernels, and scrape the raw corn from the cob. 
Boil the cobs twenty minutes in water to cover. Pare and cut the po- 



THE IDEAL COOK BOOK 27 



tatoes into small dice. Pour boiling water over them, drain and let 
them stand while the corncobs are boiling. Remove the cobs, add 
the potatoes, salt and pepper. When the potatoes are nearly done, 
add the corn and milk and cook 20 minutes. Cook the flour in the 
hot butter, add one cup of the corn liquor, and when thick stir it 
into the chowder. Add the eggs, whites chopped fine, and yolk rub- 
bed through a strainer. 

CHICKEN CURRY. 

Boil a young chicken with 2 small onions, and 1 sweet pepper. 
Drain and fry in butter. When done add 1 tablespoonful of flour 
and 1 tablespoonful of curry powder to the butter, in which the 
chicken Avas fried. Pour 1 pint broth from chicken over the flour 
and curry powder. Stir well until poiling point is reached. Pour 
this sauce over the chicken and simmer for 15 minutes. Serve with 
plain boiled rice. 

VEAL AND HAM PIE. 

Trim the veal and ham, cut into pieces, and season with pepper 
and salt to taste; next chop a handful of mushrooms and some pars- 
ley very fine, and put them into a small stew-pan, with J cup butter, 
J cup minced onion, and \ cup of water ; simmer together until water 
is almost evaporated. Add 1 cup of stock to the above ingredients. 
Pine a pan with rich biscuit dough, pour in mixture. Slice the yolks 
of hard boiled eggs over top before putting on top crust. Bake until 
well done. 

CALF'S BRAINS BREADED. 

Separate the two lobes of the brain with a knife, soak them in 
cold water with a little salt for one hour ; then pour away water and 
cover with hot water, clean and skin them; then dip in egg and milk, 
roll in bread crumbs and fry slowly in deep hot fat. Serve with to- 
mato sauce. 

WILD DUCKS. 

As wild ducks are liable to have a fishy flavor, they should be 
parboiled in salt water with a carrot or onion placed inside, which is 
removed before roasting. Dredge with butter and flour, and roast 
the same as tame duck. 

CHICKEN A LA KING. 

Cook a three or four pound chicken until tender, cool and cut 



28 TEE IDEAL COOK BOOK 



into cubes; cook about 1 cup diced carrots, \ cup celery chopped, 2 
hot green peppers or mangoes chopped (if mangoes are used add a 
dash of cayenne, cook in the broth left from chicken until tender, 
thicken with 1 cup cream and 2 tablespoons flour. Let boil, add 
chicken, and cook again. Serve on triangles of buttered toast. 
One-third teaspoonful of paprika is preferable to cayenne. 

Mrs. Claude Black. 

CREAMED SALMON. 

Drain the juice from 1 can of salmon into a sauce pan, add 1 
cup boiling water, \ cup butter, a little salt, 1 tablespoon of flour, and 
the yolk of 1 egg beaten into J cup of thick cream. Cook well. Add 
shredded salmon and serve on salted wafers. 

CREAM OF DRIED BEEF. 

Shred 1 can of dried beef, put into 1 cup of water with a lump 
of butter size of hulled walnut. Add 1 tablespoon of flour blended 
with \ cup of cream. Let boil 5 minutes before adding the thicken- 
ing. 

CREAMED CODFISH. 

Soak \ pound whole codfish over night • in the morning pick to 
pieces, pour boiling water over it and let stand long enough to fresh- 
en to suit taste. Cook in enough water to cover until done. Add 1 
tablespoon butter. Make a thickening of 1 tablespoon flour and \ 
cup cream. Pour in and stir until well cooked. Serve on toast or 
plain. 

BROILED FLANK STEAK. 

Select a 20 cent flank steak. Have your butcher hack it well. 
Rub it on both sides with melted butter ; put in a wire broiler, hold 
over a gas flame or hot coals. Turn every 10 seconds, until done. 
Butter, pepper and salt. Serve with or without hot mushroom sauce. 

SWISS ROAST. 

Take a thick, round steak from two to two and one-half inches 
in thickness, and pound into it as much flour as it will take, using 
the edges of a plate for that purpose. When the flour has been 
pounded into both sides, put the meat into a hot skillet with some of 
the fat cut from the meat, and brown it on both sides ; remove to a 



THE IDEAL COOK BOOK 29 



sauce pan, heat \ can of tomatoes, 1 large onion cut fine, 1 sweet pep- 
per, if desired, pour over the meat, cover tightly, and cook slowly 
two or three hours. Just before the meat is done, salt and pepper to 
taste. Delicious when served hot ; also very nice when cold. 

Aimee Ware. 

TIMBALE OF MEAT. 

1^ pints of cold meat chopped fine ; \ teaspoon pepper ; 

1 teaspoon salt ; 1 tablespoon chopped parsley ; 

i teaspoon onion juice "; 2 eggs ; 

1 cup stock or milk ; \ cup bread crumbs. 

2 tablespoons butter ; 

Mix the seasonings with the meat. Heat the butter in a sauce 
pan without browning, add the crumbs and stir one minute, then add 
stock and cook until the sauce thickens ; add this to the meat, mix 
well, pack in a well buttered mould lined with a buttered paper; 
place this in a pan of hot water, cook one hour in a moderate oven, 
turn on a warm platter and serve with tomato sauce. Nice baked in 
a border mould, fill center with peas. 

FROG LEGS. 

The green marsh frogs furnish the best hams, as they are more 
tender and have less of the strong muddy flavor. They are generally 
liked best fried. Pare off the feet and truss them by inserting the 
stump along the shin of the other leg. Put them with salt, pepper and 
lemon juice to steep for an hour, then drain and roll in flour, then 
iu beaten egg and in fine bread crumbs. Fry to a light brown in 
hot fat. Garnish with parsley. 

BEEF-STEAK HASH. 

10 cents' worth shoulder steak; J cup chopped celery; 

3 cups raw diced potatoes; \ cup chopped onions; 
Little sage; Salt and pepper to taste. 

Grind steak coarse. Mix all together. Pour over boiling water 
to cover. When partly done add heaping tablespoon butter and 
cook until nearly dry. 

Mrs. Emil Bouillet. 

BEEF HASH. 

Chop or grind coarse, cold roast or boiled beef. Use enough cold 



30 THE IDEAL COOK BOOK 



stock to moisten, or butter and water will do. Use cold chopped po- 
tatoes, a little sage, onion, pepper, and celery or, celery salt. Heat 
all together, and serve hot, with toast. 

LIVER HASH. 

Chop cold boiled beef liver, and cold boiled potatoes together, a 
little chopped onion and celery, powdered sage, pepper and salt, \ 
cup stale bread crumbs browned in oven. Place all in a frying pan 
with a little stock or melted butter. Cook all together for 5 min- 
utes. 

VICTUALIES. 

1 pound round steak ; \ cup finely chopped onions ; 

1 egg; Enough milk to moisten bread 
Salt and pepper to taste; crumbs. 

% cup stale bread crumbs ; 

Mix all lightly together with a fork, press into cakes a little 
thicker than sausages. Roll in cracker crumbs and fry in hot butter 
and lard. 

Mrs. Einil Bouillet. 




I 


MEXICAN DISHES 


I 



HOT TAMALES, No. 1. 

Into 1 quart of boiling soup stock or water stir enough cornmeal 
to make a stiff mush. Salt to taste and cook well. Set aside. Soften 
clean corn husks by putting into hot water. Take 2 large, red. dry 
chili peppers, remove seeds and pour hot water over peppers to 
soften. Add 6 pepper corns to the peppers and pound to a paste. 
Add garlic and onions if desired and enough water to make 1 pint of 
liquid. Cut up a fat piece of raw beef or mutton into pieces an inch 
and a half or two inches long, and a spoonful of mush, flatten it out 
and put in center a teaspoon of chili sauce and one piece of the meat, 
fold up, roll in corn husks and tie. Put in kettle and steam four 
hours. Serve hot. 



HOT TAMALES, No. 2. 

Grind boiled veal or chicken, two red peppers, two onions, 
salt to taste and enough cayenne pepper to make it very hot. 
the corn husks with the above mixture and serve. 



Add 
Fill 



CHOP SUEY. 

Take one cupful of chopped chicken, one-half cup of sliced veal, 
two sliced onions, one-half cup diced celery, one-half cup mush- 
rooms, one tablespoon butter. Mix together, smother until well cook- 
ed, and then add one tablespoon of Chinese suey sauce. Season with 
salt and pepper. 

MEXICAN SAUCE. 



2 cups tomato ; 
Sprig parsley ; 
Cayenne and salt. 



J cup butter ; 

I cup flour; 

1 onion, chopped; 

{ cup chopped ham ; 

Brown the ham and onion slightly in the butter, add the flour 
and seasonings, then the tomato and stir until it thickens. Pour 
over the tongue, cover and cook slowly in the oven for one hour. 



s 


FOWLS, GAME 
AND POT PIES 


s 



ROAST TURKEY. 

The turkey should be dressed 2 or 3 days, but should not be 
salted until the evening before roasting. To salt rub 2 tablespoon- 
fuls salt inside and a tablespoonful in breast, where the crop was 
taken out. Place small onion inside. Cream \ cup soft butter, and J 
cup flour, and 1 egg yolk together, and rub all over fowl. Place on 
wire rest in roaster, and put in a very hot oven, with 1 pint of boil- 
ing water. Leave uncovered until both sides are seared. Bake \ 
hour on each side then turn breast down and finish roasting. 

Roast an 8 or 10 pound turkey 2-J hours, a 12 pound turkey 3 
hours and larger birds in accordance. 

STUFFING FOR TURKEY. 

Put \ gallon stale home-made bread crumbs into a gallon crock. 

Sprinkle with 1 teaspoonful powdered sage, salt and pepper, \ cup 

finely chopped celery, \ cup chopped onions* and stir all together. 

Use 1 pint of broth from turkey cooled with 1 cup of cold water, 

adding 1 beaten egg to it. Pour enough over crumbs to make as 

moist as desired. The broth should be taken out after the bird has 

* . . . 

cooked 1 hour, and replaced by 1 pint of boiling water. The stuffing 

can be baked in turkey or in separate pan. When done remove bird 

and make gravy as follows : Blend 1 cup cream and 3 tablespoonfuls 

of flour together, stir into roaster and let boil. Pour 1 cup of the 

boiling gravy over the dressing and let boil before serving. Oysters 

may be added if preferred. 

ROASTED CHICKEN. 

Roast and stuff in the same manner as turkey. 

ROAST GOOSE. 

Choose a young goose 4 to 6 months old. Dress the fowl tw^enty- 
four hours before using, and soak in salt-water two hours before 
roasting ; make a dressing same as for turkey, using \ the amount 
and adding 1 cup of hot mashed potatoes. Dredge the fowl with 
butter and flour, stuff and bake a rich brown. Serve with water 
gravy and apple sauce. 

To dress ducks and geese, see miscellaneous department. 



THE IDEAL COOK BOOK 33 

ROAST DUCK. 

Prepare and cook same as roast goose, omitting potatoes in stuf- 
fing. 

ROAST GUINEA. 

Select a young fat guinea fowl 6 months old, salt and pepper, 
dredge with flour and butter. Guinea fowls contain more dark meat 
than other fowls, and therefore require longer baking. Make dress- 
ing and stuff same as chicken. 

CHICKEN POT PIE. 

One chicken cooked until it drops from the bones, drain off broth 
and thicken with 2 heaping tablespoonfuls of flour blended with cold 
water. Thicken and boil. Put chicken in baking dish and pour over 
the hot gravy. Salt and pepper to taste. 

Make a soft batter as follows and pour over chicken and gravy : 

2 cups of flour ; 2 tablespoonfuls butter ; 

J teaspoon salt ; 1 egg well beaten ; 

2 teaspoon baking powder ; 1 cup sweet milk. 

Add the baking powder to the last half cup of flour and fold in 
gently, drop on chicken and bake at once. 

Mrs. C. H. Wardwell. 

CHICKEN PIE. 

.Cook a young hen until tender enough to fall from bones. Cool. 
Pick off fat and shred. Line a deep granite pan or baking dish with 
a rich biscuit dough little thicker than pie crust. Put in meat, salt, 
pepper, a little chopped celery and 1 cup stock from chicken. Dredge 
well with flour. Put on top crust, slash and bake a light brown. 
Make a gravy to pour over before serving out of the broth that is left. 
Individual pies are nice made in this way. 

VEAL POT PIE. 

3 pounds veal ribs ; 1 small bunch celery, and 1 onion. 

Boil until tender. Make dough as for baking powder bicuits. 
Put the veal and 1 quart of broth in roaster or baking pan. Roll dough 
l inch thick. Cut in two inch squares. Place on top of veal, and bake 
in oven. Broth should be thickened with 2 tablespoonfuls of flour be- 
fore dumplings are added. 



34 TEE IDEAL COOK BOOK 



VEAL PIE. 

One quart of shredded cooked veal seasoned with 1 teaspoonful 
celery salt. Little pepper, teaspoonful minced onion, two hard boiled 
eggs sliced. Mix together and put into pan lined with rich biscuit 
dough. Put on top crust and slash, a cup of thickened broth having 
been previously added. Individual pies may be made if prefered. 

RABBIT POT PIE. 

Make the same as veal pot pie, omitting onion. 

CHICKEN AND DUMPLINGS. No. 1. 

Stew a six-months-old chicken, or a hen 1 year old. Salt when 
half done, and cook tender. Make drop dumplings of 1 cup rich 
sweet milk, J teaspoon salt, 1 egg, 2 teaspoons baking powder, and 
about 2 cups of flour. Drop a heaping teaspoonful at a time into 
boiling broth. Cover well and set in a hot oven, or fireless cooker, 
until done. 

Aimee Ware. 

VEAL STEW. 

Select any piece of veal preferred. Salt and stew until tender. 
Put in two stocks of celery cut in inch pieces. Pare and dice one pint 
of potatoes and a few sprigs of parsley. Use a tablespoonful of 
flour to thicken the broth, which should cover all. 

VEAL POT PIE. 

Use any piece of veal preferred. Salt and pepper. Stew until 
tender. Put into roaster, add dumplings, made of rich biscuit 
dough rolled as thick again as pie crust and cut into squares. Dredge 
top well with flour and bake. Dumplings made and baked in this 
manner will not fall. 

CHICKEN AND DUMPLINGS. No. 2. 

Select a large fat hen one year old, boil \ hour before salting, boil 
until tender. Take out of the stew pot and put into a roaster, and add 
enough water to broth to make 2 quarts if the hen is fat enough to 
allow it. Reserve 1 pint for the dumplings. Take 2 tablespoons of 
flour and add enough warm water to make a thin paste. Pour the 
boiling broth over it and stir well, then return to stew kettle and let 
boil well. Pour over the chicken in roaster and baste often until very 
tender. 

To make the dumplings, use the pint of reserved boiling broth 



THE IDEAL COOK BOOK 35 



without thickening. Put flour into dough pan, making hole in the 
center ; pour in the broth boiling hot, using a silver fork with which 
to mix. When dough is thick enough to roll, flour well on both sides, 
roll J inch thick, and cut into 2 inch squares. Place roaster on top of 
stove and add a little more water if necessary. Drop dumplings 
around the chicken, return to oven and finish baking. Dredge top 
with a little pepper and flour. 

Mrs. T. M. Stevenson. 

CHICKEN AND DUMPLINGS. No. 3. 

Prepare and cook a chicken the same as for No. 1. Cook in 
roaster in plenty of water, until tender. Make dumplings rather 
stiff of rich biscuit dough. Cut in 2 inch squares, drop into the 
thickened broth, covering the chicken well. Return to oven and 
finish cooking. 

PRESSED CHICKEN. 

Cook a 6-months old chicken until it falls from the bones. Drain 
in colander and cool. Remove all fat from broth and boil down to 1 cup. 
Pick meat from bones, mince fine, put into broth and re-heat. Add \ 
teaspoon celery salt. Have ready \ dozen cold hard boiled eggs. 
Slice off tip ends, and stand in center of largest size dried beef glasses. 
Press the chicken well around the egg, add another egg, repeat pack- 
ing until the glass is rounding full. Put individual butter plates on 
top and weight, until cold. When ready to serve loosen the meat 
from the bottom and sides of glass. Lay on meat board to cut, letting 
enough extend beyond the top each time for one slice. This method 
prevents slices from breaking. Serve on a lettuce leaf. 

JELLIED CHICKEN. 

Prepare in same manner as for pressed chicken, leaving 2 cups of 
broth. Cool, and remove fat from broth. Add a dessert spoonful of 
granulated gelatine, previously soaked in ^ cup of cold water for 15 
minutes. Heat until it is dissolved. Add minced chicken, -| cup 
chopped nuts, 1 pimeuto or red mango chopped, -| cup finely chopped 
celery, and a speck of cayenne. Pour an inch thick in a granite or 
aluminum pan. Set on ice until hard enough to cut into squares. 
Serve on lettuce leaf or garnish with parsley. 

STEWED CHICKEN. 

Take a fat six-months-old chicken, pour boiling water over it, 
salt and cook until tender. Put in 1 tablespoonful of butter, 1 stalk 



36 THE IDEAL COOK BOOK 



of celery. Cook 10 minutes. Take 2 tablespoonful of flower or corn 
starch, and 1 cup cream, beat until smooth with dover egg beater, in 
a quart bowl, pour the boiling broth over it, stirring briskly. Return 
to kettle and let raise the boiling point. 

Gravy made in this manner will be smooth and light, and much 
better than if the thickening is poured in the broth. Can be served 
on hot biscuits split and laid on platter. 

STEWED QUAIL. 

Cook the same way as stewed chicken, but do not make too 
much broth as it will be weak and tasteless. 

STEWED RABBIT, or SQUIRREL. 

Is prepared the same as chicken or quail. Garnish with celery 
sprigs. 

FRIED RABBIT, or SQUIRREL. 

A rabbit is best, frozen over night. Thaw in cold salt water. 
Roll in flour and bread crumbs, salt an pepper to taste, and fry very 
slowly in plenty of butter and lard as it takes longer than to fry 
chicken. Much better if fried in a fireless cooker as it retains all 
its flavor and does not burn. 

FRIED CHICKEN. 

Dress and disjoint a 2 \ pound spring chicken. Dredge with flour, 
salt and pepper to taste, fry in dutch oven to a rich brown. Lift on 
platter and make a water gravy by pouring in \\ cups boiling water, 
thickening with 2 tablespoonfuls of flour. 

FRIED SQUABS, or QUAIL. 

Dress and split into halves and fry the same as chicken. Make 
gravy with § cup of water and \ cup cream, 1 tablespoonful flour. 

BROILED QUAIL. 

Dress and split in halves, soak a short time in salt water, dry 
with a cloth, rub them over with melted butter, place on a broiler 
over a clear fire and turn frequently. Place on platter, or buttered 
toast and put bits of butter over them. Garnish with parsley or cel- 
ery sprigs. 

BROILED SQUIRREL. 

Skin the squirrels, and lay them in salt-water to remove the 
blood. Remove the head and feet and broil whole ; season with salt, 
pepper and butter; serve with currant jam or grape jelly. 



1 


VEGETABLES 


s 



TIME FOR COOKING BEANS. 

Marrow fat beans will cook in two hours. White kidney beans, 
and lima beans in the same time, while soup beans require twice the 
time. If beans are over six months old they should be cooked from 
one-half to one hour longer. Beans should always be washed well in 
cold water and put to cook in more than double their bulk of boiling 
water and set back where they will barely simmer the first hour. 

HOW TO CHOOSE GOOD POTATOES. 

To choose a good potato for mashing, try grating it and if it is 
white and foamy and does not turn red in a few minutes, it is first 
class, but if it turns red or dark it is fit only to fry or to use in soups. 

MASHED POTATOES. 

Boil rapidly until well done, drain and dry." Turn into a hot 
dish, put 1 tablespoon of butter and enough cream into the hot kettle 
in which they were cooked and run them through a potato ricer onto 
the butter and hot cream. Salt and beat until white and light. Do 
not allow to stand long before serving. Garnish with bits of butter 
and pepper." A little sugar improves them. 

POTATOES ON THE HALF SHELL. 

Choose medium sized smooth potatoes, bake brown, split open 
and scoop out, leaving only the shells. Mash well, add salt, pepper 
and butter. Fold in the well beaten white of one egg, fill shells and 
return to oven. Let brown well. Very nice for parties. 

CANDIED SWEET POTATOES. 

Peel and cut into halves Jersey sweet potatoes, dredge in equal 
parts of sugar and flour, \ teaspoon salt. Place in baking pan with \ 
cup melted butter and a tablespoon of water. Bake both sides a rich 
brown, from \ to J of an hour. Bake on grate. 

SWEET POTATOES SOUTHERN STYLE. 

Select smooth Jersey sweet potatoes. Wash well, boil or steam 
without peeling until tender. Remove peeling, dredge in flour and 
sugar and fry in butter until a light brown. 



THE IDEAL COOK BOOK 



CANDIED PARSNIPS. 

Treat in same manner as candied sweet potatoes; bake very crisp. 

OLD STYLE PARSNIPS. 

Peel and split in halves, put in frying pan, cover \ with boiling 
water. Add 1 teaspoon sugar, \ teaspoon salt and heaping tablespoon 
butter. Cook down dry and fry both sides a rich brown. 

CARROTS WITH PEAS. 

The carrots should be cooked in salt water until tender, then 
added to canned peas. If cooked with green peas they should be 
cooked 10 minutes previous to adding the peas. If the carrots are 
cut in fancy shapes they add much to the appearance. Little fancy 
cutters in shapes of spades, clubs, hearts, and diamonds, may be found 
where kitchen novelties are sold, for only 10 cents each. 

SARATOGA CHIPS. 

Wash, peel and dry first class potatoes for plain chips. Slice 
thin, and dry between linen towels. Have fat smoking hot. Drop a 
small whole potato in bottom to prevent fat from burning. Drop in 
chips, a few at a time; fry until crisp. Remove with a wire egg whip, 
drain and salt. For fancy chips use a fancy potato slicer. Cut in any 
desired shape. Never wash potatoes after they are sliced, if you 
wish them to be crisp. 

POTATO PUFFS. 

Run cold mashed potatoes through a potato ricer ; add a little 
celery salt and the well beaten white of an egg. Use forcing bag and 
make in rosette shapes on buttered pans and bake in oven until they 
are a light brown. These are ver}^ nice for luncheons. 

BAKED BEANS WITH TOMATO SAUCE. 

Wash 1 pint of soup beans or white kidney beans in cold water. 
Pour 1 quart of boiling water with a tiny pinch of soda over them. 
Set on back of stove and let simmer until half done, leaving scarcely 
enough water to cover them. Add 1 pint canned tomatoes, 1 table- 
spoon sugar, 1 teaspoon celery salt, and enough table salt to suit the 
taste, a dash of cayenne pepper, 1 tablespoon prepared mustard. Place 
several slices of bacon and onion in the bottom of a casserole or bak- 
ing dish and bake until done. 



THE IDEAL COOK BOOK 39 



GREEN BEANS 

I prefer the bird egg bunch, bean, which has large mealy beans 
and rich tender pods. Cook with fresh or pickled pork or nice sweet 
bacon. Requires about three hours to cook. 

STUFFED TOMATOES. 

Cut off stem ends of nice solid tomatoes, and scoop out pulp, 
leaving shell a quarter of an inch thick. Chop equal parts 
of celery, tomato pulp and a little sliced green or canned corn. Season 
with salt and pepper, a little mustard, and enough stale bread crumbs 
to thicken. Fill shells and bake. 

Myrtle Ware. 

YELLOW WAX BEANS. 

Break into small pieces and cook in salt water until tender. Add 
plenty of butter, cook until the water no longer covers them. Add t 
cup of sweet cream and a little flour. Pour in and boil. They are not 
so insipid cooked in this manner. 

YOUNG LIMA BEANS. 

Hull and cook the same as wax beans. Use very little thicken- 
ing in the cream. 

SUCCOTASH. 

Select either white navy or marrowfat beans, as soon as they are 
ripe enough to hull. Cook in salt water until tender, but not broken 
or mushy. Then add as much finely cut green corn, a little at a time, 
to the boiling hot beans. Season with butter and cream. Care must 
be used after the corn is added to prevent sticking to the bottom of 
the kettle, as it would be ruined if scorched. 

BOILED CORN ON THE COB. 

Select corn that is young and tender. Silk well. Fill a kettle 
half full of boiling water. Put in 1 tablespoonful of sugar, drop in 
one ear at a time. Have the water boiling rapidly, over a hot fire or 
the corn will taste raw. Boil 20 minutes, drain in a colander before 
serving. 

CREAMED STEWED CORN 

Take a sharp pointed knife, split each row lengthwise, then cut 
the corn from the cob. Barely clip off the tops of the grains, then 



40 THE IDEAL COOK BOOK 



scrape all the pulp from the cob with the back of the knife. Put a 
tablespoon of butter in a stew pan and pour in 1 cup boiling water and 

1 teaspoon sugar, 1 teaspoon salt to 12' or 14 ears of corn. Stir well 
for 5 minutes then set on back of range and let cook slowly for 15 
minutes. When ready to serve pour in \ cup sweet cream. 

FRIED CORN. 

Prepare corn in same manner as stewed corn, omitting the wa- 
ter. Season with butter, pepper, salt and a little sugar. Fry a light 
brown. 

ESCALLOPED CORN. 

Use canned or cold stewed corn, put in baking dish in alternate 
layers with cracker crumbs, bits of butter, pepper and salt. Po u r 
over a cup of milk with an egg beaten in it and bake until it boils 
up in the center. 

BAKED CORN. 

Take 1 pint of fresh or canned corn, season with pepper, salt 
and 1 teaspoon sugar. Add \ cup bread or cracker crumbs, 1 cup 
cream, 1 well beaten egg. Mix all together and bake well in a but- 
tered casserole. 

GREEN PEPPERS STUFFED WITH CORN. 

6 large sweet peppers ; J cup cream ; 

2 cups green corn ; \ cup boiling water ; 

3 tablespoonfuls butter ; 1 teaspoonful salt ; 

3 tablespoonfuls boiling water ; \ teaspoonful pepper. 

Way of preparing : 

With a sharp knife cut around three-fourths of the stem end of 
each pepper, leaving it hinged by the other fourth as a lid. Remove 
the seeds and inner membranes. Cover the pepper with cold water, 
and bring it to a boil. Drain off the water, cover them with fresh 
boiling water and simmer until tender. Drain, sprinkle lightly with 
salt and allow to cool. Put two tablespoonfuls of butter into a fry- 
ing pan and heat it. When hot add the green corn and the three 
tablespoonfuls of hot water. Cook five minutes and add the 
cream and seasonings. Now cook slowly until quite thick. Let 
the mixture then cool and fill your prepared peppers with 
it, Fasten down the stem-end lids of the peppers and place 
them in a buttered baking dish. Melt the remaining tablespoonful 



TEE IDEAL COOK BOOK 41 



of butter in the half cup of boiling water, pour the liquid over the 
peppers and bake for twenty-five minutes. These will be found delici- 
ous to serve with fish courses. 

ASPARAGUS. 

Raise your own asparagus if possible. It can be grown by get- 
ting roots and setting out same as rhubarb, only they should be set in a 
sunny place and kept free from weeds. The tips should be gathered 
while young and tender and should not be allowed to grow over 
5 inches long. Reject the lower woody ends, break in inch lengths. 
Cook in boiling salt water, same as peas, adding a liberal pinch of 
sugar and a tablespoon of butter. Cook about 20 minutes, season with 
cream and a little flour. Asparagus is nice served on toast or in 
patties. 

SALSIFY OR VEGETABLE OYSTERS. 

Wash and scrape well, cut into inch lengths, throw into cold wa- 
ter until ready to cook, to avoid turning brown. Pour over enough 
boiling water to cover well, add salt to suit the taste and cook until 
tender. Season with butter, use 1 cup cream and two or three table- 
spoons very fine cracker crumbs, blended with the cream. . Pour in 
just before serving. If any is left over it is fine scalloped the same as 
corn or oysters. 

BOILED CABBAGE. 

Select small loose heads, cook with pork or beef until done, add 
a level teaspoon of sugar, salt and pepper to taste. Serve with sauce 
or cold vinegar. 

CREAMED CABBAGE. 

Cut a little coarser than for slaw. Cover with boiling water and 
season with butter, pepper, salt and a teaspoon of sugar. Just be- 
fore serving add \ cup sweet cream. A little chopped celery cooked 
with it makes a fine addition. 

ESCALLOPED CABBAGE. 

1 quart cabbage, prepared 2 tablespoonfuls butter; 

as for slaw ; 1 tablespoonful flour ; 

1 teaspoonful salt ; 1 teaspoonful salt. 

1 quart boiling water ; \ teaspoonful pepper ; 

1 cup sweet milk; 1 cup fine cracker crumbs; 

1 tablespoonful butter. 



42 TEE IDEAL COOK BOOK 



Pour the boiling water on the cabbage and add one teaspoonful 
of salt. Boil fifteen minutes. Drain off the water. Heat the milk, 
cream the two tablespoonfuls of butter and the flour and add them 
to the milk. Then add one teaspoonful of salt and the pepper. Cook 
to the consistency of thick cream. Remove from the fire. Butter a 
small pudding dish and sprinkle the bottom with cracker crumbs. 
Put in half your cabbage, add more crumbs, then half the sauce. 

CAULIFLOWER. 

Wash the heads well, soak in strong, cold, salt water for 1 hour. 
Steam in a steamer and when tender make a thin white sauce of 1 
cup water, J cup butter, \ cup cream, and a heaping teaspoon flour. 
Season and drop the cauliflower in a few minutes before serving. 
Chopped celery is also good with cauliflower. 

TURNIPS. 

Peel and slice same as fried potatoes. Cover with water, add 
teaspoon of salt and 1 tablespoon of butter. Cook until tender. Add 
a \ cup of cream and serve. 

CARROTS. 

Prepare and cook in the same manner as turnips using a dessert 
spoon of flour in the cream before adding it. 

DANDELION GREENS. 

Select young, tender dandelions, and wash well. Boil for one and 
one-half hours, in enough water to cover well. When done fry sev- 
eral slices of bacon and one egg cut fine. Drain greens, salt and fry 
with the bacon and egg and serve with vinegar. Never cook in an 
iron kettle. 

STEWED ONIONS. 

Select young tender white onions about the size of a small hen's 
egg. Boil in a porcelain kettle for one hour in enough water to cover. 
Season with salt, pepper and a scant teaspoon of sugar. When 
done add ■§ cup sw r eet cream with 1 teaspoon flour blended with it. 
Pour in and let boil before serving. If the onions are old it is better 
to slice them. 

Use only the best cider vinegar, which can be purified by boiling for 10 minutes. Cool 
and pour into self sealing cans, for convenient use. 



THE IDEAL COOK BOOK 43 



CREAMED PEAS IN TIMBALS. 

Peas should be gathered while young and tender. Hull and wash 
in cold water, drain. Salt to taste, add scant teaspoon of sugar and a 
liberal tablespoon of butter. Cook 20 minutes and add \ cup of sweet 
cream with 1 desert spoon flour blended with it. Pour into boiling 
peas, let simmer and serve in timbals. 

PEAS FRENCH STYLE. 

Cook same as creamed peas, omitting the cream and using less 
water. Season with butter, pepper and salt. 

FRIED EGG PLANT. 

Slice plant \ inch thick, soak 1 hour in salt water. Beat an egg 
well, season with celery salt and pepper and 1 tablespoon of cream. 
Dip the plant in the egg mixture, roll in bread crumbs and fry slow- 
ly in butter. 

SUMMER SQUASH. 

Cut the squash in same manner as you would pumpkin. Cook 
until done and dry. Mash and season with butter and cream. 

TOMATO JELLY. 

To 3 cups strained and cooked, tomato pulp, take 1 teaspoon su- 
gar, 1 teaspoon celery salt, a little Coolman's mustard, ^ cup mild 
vinegar, 1 envelope or 1 rounding tablespoon gelatin, soaked 5 min- 
utes in -J cup of cold water, pour into boiling hot tomatoes, stir until 
dissolved. Pour in border mold or in individual molds, or it may be 
molded in a granite bread pan and cut into cubes. 

CREAMED TOMATOES. 

Pour 1 can of tomatoes, or as many fresh ripe ones sliced, into a 
sauce pan. Season with butter, pepper and salt, also throw in a few 
stalks of celery. Cook until done. Canned ones need very little cook- 
ing. Before serving add | cup heavy sweet cream with 1 dessert- 
spoon of flour blended with it. Have the tomatoes boiling rapidly. 
Stir cream in quickly, and stir until the flour is cooked. 

ESCALLOPED TOMATOES. 

Put alternate layers of tomatoes and bread crumbs in casserole 
or baking dish. Add a little chopped celery and season with butter. 



44 THE IDEAL COOK BOOK 



salt and pepper between each layer. Pour \ cup of cream over top and 
hake. 

STUFFED GREEN PEPPERS. 

Prepare tomatoes the same as for escalloped tomatoes, mix all 
together omitting the cream, and fill the mangoes. Stand on end in 
small pan, pour a little water in the bottom. Bake until well cooked 
through. 

KALE. 

Fifteen cents worth of kale will make the average family a 
meal. Wash well, boil in a porcelain kettle from 2 to 3 hours. Drain 
well and put in frying pan, where bacon or ham has fried. Salt to 
taste. Serve with cold vinegar that has been well boiled. 

SPINACH. 

Examine leaves well, wash thoroughly, and cook until tender in 
salt water, in a porcelain vessel. When done drain and put in fry- 
ing pan, where ham has been fried. Serve with cold vinegar. Cook 
canned spinach same way except that it requires warming up in 
place of being cooked thoroughly. 




s 


SALADS AND SALAD 
DRESSINGS 


s 



CHICKEN SALAD. No. 1. 

1 cup chopped celery; 2 ripe mangoes or piinentoes, chop- 

1 tablespoon minced parsley; ped fine; 

2 hard boiled eggs chopped; Salt and pepper to taste. 

Prepare chicken the same as for pressed chicken, leaving very 
little broth.' Chop and mix with the above ingredients. Serve on 
lettuce leaf on salad plates. Put salad dressing on top and cover with 
chopped nuts. 

CHICKEN SALAD. No. 2. 

1 cup chopped celery ; 1 cup chopped cabbage ; 

1 cup chopped peanuts (blanched); 2 red mangoes, chopped; 
A dash of cayenne ; Salt to taste. 

Prepare the same as No. 1, serve on shredded lettuce. Cover top 
with salad dressing and garnish with sprigs of parsley. 

VEAL SALADS. 

2 cups chopped cooked veal ; 1 cup lean pork, chopped ; 
1 cup chopped celery; 1 green pepper chopped; 
1 cup chopped nuts ; Pepper and salt to taste. 

Blend all together with a little salad dressing, place on salad 
plates, cover with dressing, garnish with parsley sprigs. 

1910. 

FRESH PORK OR HAM SALAD. 

Can be made same as veal salad by using all pork or ham, and with 
the addition of a few cold boiled chopped potatoes and a little chopped 
onion. 

ASPIC SALAD. 

Set small glass moulds in a pan of crushed ice ; on the bottom of 
each place half of an olive and a ring of capers, then pour in about an 
inch of chicken aspic jelly, then a layer of salmon meat thoroughly 
mixed with cream ; then another layer of chicken aspic jelly. Turn 



46 THE IDEAL COOK BOOK 



it out on a lettuce leaf with a teaspoon of mayonnaise dressing. It is 
fine. Aspic jelly can be made from any stock. To three pints of clear 
stock add two ounces of gelatine that has been dissolved in cold wa- 
ter. Beat up whites and shells of two eggs and one yolk, add them 
to the stock. Put it into a saucepan with one tablespoon of catsup, 
one of vinegar, one each of savory, thyme, marjoram, and parsley, a 
leaf of mace, two cloves, white pepper and salt. Set over a slow fire 
stirring until it boils. Set aside to settle. Strain through a coarse 
cloth and set aside to jell. 

A DAINTY SALAD DISH. 

Take large thick cucumbers, cut through the middle lengthwise ; 
scrape out the inside and you have a pretty individual green boat, in 
which to serve a salad. They must be kept on ice until ready for use. 
This is attractive for shrimp salad, as the colors blend nicely. Any 
salad will do for a filling. 

SHRIMP SALAD. 

Use either cooked or canned shrimps. If canned shrimps are 
used remove from can, w T ash and chill thoroughly in ice water. Add 
an equal portion of celery or cucumber; if cucumber, serve in cucum- 
ber boats on lettuce. Remove the pulp from the cucumbers with a 
scoop spoon and fill with the above mixture. Add a tablespoon of 
mayonnaise just before serving. 

JAPANESE SALAD. 

Cut the tops off tomatoes ; remove the pulp, and fill with any de- 
sired salad. Put on ice to chill. Serve on a lettuce leaf. 

BEET SALAD. 

Two cups chopped beet-pickles, 2 cups chopped cabbage, J cup 
chopped celery; J cup of sugar, and salt to taste. Blend all together 
and cover with salad dressing. Garnish with beets cut in tiny heart 
shapes. 

ONION SALAD. 

1 cup toasted bread crubs ; 1 cup white Spanish onions ; 

2 hard boiled eggs ; 1 dill pickle, chopped. 

Salt and pepper to taste. Serve on lettuce leaf, with salad dress- 
ing on top, and a sprig of parsley in the center. 

Myrtle Ware. 



TEE IDEAL COOK BOOK 



47 



SHRIMP SALAD. 



1 can of shrimps; 
\ cup of cold water; 
1 tablespoon capers'; 
1 tablespoon lemon juice ; 



2 cups of any meat broth ; 



J envelope gelatine; 

2 truffles ; 

1 cup canned or young peas. 



Soak the gelatine for 10 minutes in the \ cup cold water. Dis-. 
solve in the hot broth, cut truffles in thin slices, and line fish mould. 
Let the mould stand in ice water. Dip the truffles in the cool gelatine 
broth and set in place. Split part of the shrimps and use in lining 
mould. Pour gelatine over all the ingredients, and mold. Use the 
peas as a garnish. 



VEGETABLE SALAD. 



1 cucumber, chopped. 

2 pimentos, chopped; 

\ cup chopped cabbage 
1 cup cold water ; 



1 cup chopped celery; 
1 onion, chopped; 
1 cup mild vinegar ; 
\ dozen cloves ; 
Little minced parsley. 



^ teaspoon salt ; 
\ cup sugar ; 

Soak the gelatine in cold water for 10 minutes. Dissolve in the 
boiling water, add other ingredients, and mold in border or solid 
mold. 



CHEESE SALAD. 



2 cups cream cheese ; 
J envelope gelatine ; 
1 cup whipped cream ; 



i cup cold water ; 

-J cup American cheese ; 

Salt, parika. 



Soak gelatine in the cold water and dissolve over hot water. 
Moisten cream cheese with a little cream and work until smooth. 
Add American cheese, wmipped cream and gelatine. Season and 
turn into individual molds. Serve on lettuce leaves and garnish with 
mayonnaise. 

CHICKEN SALAD IN CREAM. 



2 stalks celery; 

Few slices carrot; 

J cup cold chicken stock ; 

-| envelope gelatin ; 

1 slice onion; 



| cup hot chicken stock ; 

1 cup separated cream. 

1 cup cold diced chicken. 

Season with salt and white peppes 



48 TEE IDEAL COOK BOOK 



Boil the vegetables in 1 pint chicken stock, with fat previously 
removed. Use J cup of cold broth in which to dissolve the gelatine ; 
pour in the f cup of hot stock and stir until dissolved. When cool 
beat with dover egg beater until light. Add cream well whipped, and 
the diced chicken. Turn into dried beef glasses to mold. When cold 
slice nearly an inch thick, and garnish with slices of hard boiled eggs 
and sprigs of parsley. 

SALMON SALAD. 

1 can best red salmon ; 2 hard boiled eggs, chopped ; 

•J cup celery chopped fine; Salt to taste. 

1 cup chopped cabbage ; 

Serve with salad dressing and chopped nuts, on a lettuce leaf. 

BEAN SALAD. 

1 can red kidney beans (drained) ; 1 cu^ chopped celery; 

•J cup chopped onions ; \ cup Jill pickles chopped fine ; 

1 green pepper, chopped ; Dash of cayenne. 

Blend together with a little salad dressing, garnish with sprigs 
of parsley. 

POTATO SALAD. 

Chop enough potatoes when partly cool to make 1 pint, 2 hard 
boiled eggs chopped, 1 cup chopped celery, \ cup chopped onion, salt 
and pepper to taste. Pour over 1 tablespoon melted butter, toss all 
together lightly with a silver fork, pour salad dressing on top. 
Sprinkle with chopped nuts and garnish with parsley. 

CABBAGE SALAD. 

1 cup chopped celery; 3 cups finely chopped crisp white 
-J cup granulated sugar; cabbage; 

2 mangoes chopped fine ; Salt to taste. 

Blend all together with a little salad dressing. Put a spoonful 
of whipped cream over the top, and sprinkle with blanched salted 
peanuts. 

Mildred Burley. 

DANDELION SALAD. 

Use as many young tender dandelions as desired, cut very fine 
with scissors leaving out the large stem end. Use same quantity of 



THE IDEAL COOK BOOK 49 



fresh crisp lettuce, cut fine. Salt to taste, add \ cup minced onion, 3 
hard boiled eggs, chopped and served with salad dressing. 

Aimee Ware. 

LOBSTER SALAD. 

One can lobster, press out juice, mince coarse, 5 hard boiled eggs 
chopped, \ cup chopped cabbage, a little minced parsley, 1 chopped 
green mango. Add a dash of cayenne and salt to taste. Toss all 
lightly together and serve with salad dressing. 

CAULIFLOWER SALAD. 

Separate the sprigs of cold boiled cauliflower, put into the salad 
dish a head of lettuce and cover it with mayonnaise. Arrange the 
cauliflower sprigs around the dish and serve. 

GELATINE RELISH 

\ box gelatine ; 1 cup canned pineapple juice ; 

\ cup strong vinegar ; J cup cold water. 

Soak gelatine in \ cup cold water for 10 minutes. Put vinegar 
and sugar and the pineapple juice into a sauce pan. Let come to the 
boil, add gelatine and stir until well dissolved. Add a pinch of salt. 

"When gelatine is cool stir in the following ingredients and put in a 
plain or border mold. 

1 cup chopped pineapple; 1 cup blanched almonds chopped. 

1 pint sweet pickles chopped; 

GREEN TOMATO MINCE. 

8 pounds green tomatoes; 1 cup citron; 

1 pound seeded raisins ; 3 pounds light brown sugar : 

1 pound currants ; 1 cup chopped figs ; 
Piece of butter, (size of an egg) ; 1 tablespoon salt; 

1 tablespoon cloves ; 1 tablespoon pepper ; 

2 tablespoons cinnamon ; 1 nutmeg ; 
Juice of 2 oranges and grated 1 cup vinegar. 

pr -»l of one ; 

Mrs. Gates Albert. 

Chop tomatoes fine and let stand half day with salt. Drain off 
the juice, add sugar and cook \ hour. Add currants and raisins lie- 
fore cooking. 

Mrs. U. G. H. Miars. 



50 TEE IDEAL COOK BOOK 



CURRANT CONSERVE. 

Juice of 2 oranges and the grated peel of 1, 2\ quarts ripe cur- 
rants after they are stemmed, 5 pounds granulated sugar, 1-J pounds 
best seeded raisins. Let come to a boil slowly. Cook 10 minutes and 
seal. One-half cup chopped citron may be added before cooking. 

WALDORF SALAD. 

2 cups tart apples, chopped ; 1 cup celery, chopped ; 

i cup sweet pickles, chopped ; f cup sugar ; 

1 cup nuts ; Pinch of salt. 

Blend all together and serve on a lettuce leaf. Put a tablespoon 
of salad dressing on top with an English walnut in the center. Use 
bright red unpeeled apples. 

FRUIT SALAD. 

Dice 3 oranges, 1 banana, 1 cup shredded pineapple, a few can- 
died cherries, 1 cup white grapes cut into halves. Sprinkle 1 cup 
granulated sugar over top. Serve in sherbet glasses with a dessert- 
spoonful of whipped cream on top, and a candied cherry or English 
walnut in the center. 

STRAWBERRY SALAD. 

One quart dark red strawberries, washed before stemming. Drain 
well, add 1 cup fresh diced pineapple and 2 cups powdered sugar. 
Let stand on ice 1 hour. Put 1 dozen fresh marshmallows in warm 
water and wash off all starch, clip fine and mix with the fruit. Serve 
in sherbet glasses with a spoonful whipped cream on top, with a whole 
strawberry in the center. 

CUPID'S SALAD. 

4 large sweet oranges ; 1 cup powdered sugar ; 

2 bananas; 1 cup marshmallows (clipped fine). 
1 pint strawberries; 

Cut the oranges into halves, scoop out the pulp and shred. Cut 
the strawberries in halves, dice the bananas. Add the marshmallows 
and mix lightly with a fork, take a sharp knife or scissors and scal- 
lop orange bowls. Tie together in pairs with baby ribbon, to match 
the other decorations. When ready to serve fill with fruit and put a 



THE IDEAL COOK BOOK 51 



spoonful of whipped cream on top with a strawberry in the center. 
Place on salad plates between each couple. 

LETTUCE SALAD. 

Shred lettuce fine. Put on a salad plate, put chopped apples in 
the center, sprinkle with a little sugar. Cover top with mayonnaise 
and chopped nuts. 

Mrs. Will Sutton. 

POND LILLY SALAD. 

Arrange the dark outside lettuce leaves on individual plates. 
Slice a piece from the large ends of as many hard boiled eggs as re- 
quired, so that they will stand on the lettuce. From the tip end down- 
wards, with a sharp knife cut the white of each egg in points, as one 
would an orange skin, letting them fall apart like the petals of a 
lily. Remove and grate the hard yolks. Season with salt, pepper, a 
little mustard, and with salad spoon or fork niix in some salad 
dressing. Fill the center of each lily with the grated yolks, and from 
the center of each with a pointed spoon make several rays of mayon- 
naise dressing to simulate pollen. 

MARSHMALLOW SALAD. 

1 pound blanched almonds (or 1 dozen marshmallows ; 

English walnuts) ; 1 dozen candied cherries. 

\ dozen macaroons ; 

Clip all rather fine with scissors. Put in a vessel and set aside. 

Dissolve 1 rounded tablespoonful granulated gelatine in J cupful 
cold water. Add \ cupful boiling water and 1 cupful sugar. 

Whip 1 pint of cream stiff, add gelatine mixture. Flavor with 
vanilla. Add the above mixture and beat all together thoroughly 
until well mixed. Set aside to cool. Cut in slices. 

Lillian Redding. 

CHERRY SALAD. 

1 pound large California cherries ; \ pound shelled hazelnuts or fil- 

2 tablespoons Maraschino syrup ; berts ; 

1 cup sugar ; \ cup orange juice ; 

1 bottle of Maraschino cherries; 1 cup whipped cream. 

Stone the cherries, replace each stone with a blanched nut. Put 
alternate layers of red and white cherries in sherbet glasses. Sprinkle 



52 TEE IDEAL COOK BOOK 



with powdered sugar, and cover top with whipped cream and half 
an English walnut. 

PERFECTION SALAD. 

1 envelope powdered gelatine; 1 cup finely chopped sweet pickles; 

J cup cold water; 1 lemon, juice of; 

\ cup mild vinegar ; \ cup sugar ; 

1 pint boiling water ; 1 cup celery chopped fine ; 

1 teaspoon salt ; \ can pimentoes ; 

1 cup chopped nuts; -|- cup white grapes, cut in halves. 

Soak gelatine in cold water for 10 minutes. Add vinegar, salt, 
lemon juice, and sugar, to the boiling water after the gelatine has 
been dissolved in it. When nearly cool add other ingredients, and 
pour in individual molds, or border mold. 

EGG CUPS. 

Hard boil as many eggs as are needed, cool in cold water until 
perfectly cold. Remove shells and cut a tiny slice off of each end 
Cut the eggs in two sections, leaving the large end \ inch longer than 
the small one. Remove the yolks, add salt, pepper and minced ham 
or other meat, and blend all together with a little salad dressing. 
Fill the small end first, turn the filled end down on a plate and fill 
the large end, being careful to keep the outside free from the yolk. 
Run a toothpick through the center and put the tip ends together, 
making cups resembling small goblets. Stick a small sprig of parsley 
in the center of the top. 

If you wish your eggs to peel nicely for egg cups, pond lily, or 
tulip salad, put to cook in boiling water, shake kettle constantly to pre- 
vent eggs from settling to one side. 

TULIP SALAD. 

Hard boil the eggs as above mentioned, fill a teacup half full of 
warm water, color with damask rose or any desired color. Peel egg 
and drop into the coloring. Dry on blotting paper, split the small 
end -in fourths § of the way down, take out yolk, mash fine, add 
enough salad dressing, to make it soft enough to run through a forc- 
ing bag. Fill, press edges together leaving a small opening at the top 
to resemble tulips as near as possible. 

Fill a salad plate with shredded lettuce, making a small opening 
in the center into which stand the eggs. 

Mvrtle Ware. 



THE IDEAL COOK BOOK 53 



SALAD DRESSING. 

8 egg yolks ; 1 cup eider vinegar ; 

1 heaping tablespoon corn starch ; 1 cup water : 

3 tablespoons sugar; 1 teaspoon salt; 

1 tablespoon prepared mustard ; J cup butter. 

Boil together all the ingredients except the corn starch and eggs. 
Beat eggs well. Dissolve cornstarch in \ cup rich milk, stir eggs, 
milk, and starch together. Pour the boiling liquid over the latter. 
Return to sauce pan and stir well until it simmers. Remove and beat 
until cold. Add 1 cup whipped cream. This makes 1 quart and will 
be enough for ordinary occasions. I always make this the day I make 
angel food or white cake, in order to save the yolks. This will keep 
one week in a cool place. 

OIL SALAD DRESSING. 

Two well beaten egg yolks, 5 tablespoons fresh olive oil. \ tea- 
spoonful Coolman's mustard and enough sharp vinegar to suit the 
taste. Add alternately oil and vinegar, a few drops at a time beat- 
ing well all the while. Add a pinch of salt the last thing. 




s 


SANDWICHES 


1 



BOILED HAM SANDWICHES. 

Grind as much boiled ham as is needed, and an equal amount of 
hard boiled eggs. The eggs should be boiled one hour. Remove the 
yolks, rub them to a smooth paste with 1 tablespoon sweet cream or a 
little stock, add the ham, blend all together, and spread on the sand- 
wiches. Place lettuce leaf between. 

CHICKEN SANDWICHES. 

Chop or grind cold boiled or roast chicken, 1 or 2 hard boiled eggs, 
\ cup finely ground celery or a little celery salt, blend together. Use 
enough cream or salad dressing to spread well, and a little ground 
parsley may be used if desired. 

CHEESE AND PIMENTO SANDWICHES. 

1-J pounds fresh cream cheese. 1 box pimentoes. 

A pinch of salt. 
Grind the pimentoes on middle sized plate of food chopper. Put 
on the fine plate and grind cheese. Add salt, mix and cream well 
with enough rich salad dressing to make the right consistency to 
spread. Add pimentoes and barely mix through the cheese. Use 
nice home-made bread, cut thin. Cut in triangles or heart shapes. 
Spread \ sandwich with soft butter and the other with the above mix- 
ture. Press together. Wrap each one in waxed paper put into cov- 
ered vessel until ready to use. 

NASTURTIUM SANDWICHES. 

Peel and grind J dozen winnies. Use \ of the amount of ground 
cheese. Mix together. Use a spoonful of tomato catsup or salad 
dressing, or enough of boath to make it spread well. Salt to taste. 
Spread between slices of round cream bread slightly buttered. Lay 
natsturtium leaves between bread also. 

BACON SANDWICHES. 

Fry 1 dozen slices of nice lean bacon. Drain on wire rest. AYhen 
cold grind rather coarse; grind 1 stalk of celery and 1 dozen stuffed 
olives and 3 hard boiled eggs. Mix all together, adding enough 



THE IDEAL COOK BOOK 55 



mayonnaise to spread well. Put with a lettuce leaf between slices of 
bread. 

SARDINE SANDWICHES. 

One fifteen cent box of sardines, 2 hard boiled eggs, 1 medium 
sized dill pickle, 1 tablespoon prepared mustard or salad dressing. 
Mince the sardines and grind the eggs and pickle. Blend all togeth- 
er. Use a lettuce leaf. 

TONGUE SANDWICHES. 

Cut thin slices of cold boiled tongue. Use \ teaspoon celery salt 
and a little pepper. Spread on a little prepared mustard. 

NUT SANDWICHES. 

Use equal parts of ground cream cheese and finely chopped Eng- 
lish walnuts or hickory nuts. Season with celery salt, and moisten 
with cold cream or salad dressing. 

CLUB SANDWICH. 

Toast a slice of bread and butter it. On one half put, first, a thin 
slice of bacon which has been broiled till dry and tender, next a slice 
of the white meat of either turkey or chicken. Over one half of 
this place a circle cut from a ripe tomato and over the other half a 
tender leaf of lettuce. Cover with a generous layer of Mayonnaise, 
and complete this delicious sandwich with the remaining piece of 
toast. 

CRAB SANDWICH. 

1 hard boiled egg run 1 tablespoon butter ; 

trough a sieve ; 1 tablespoon lemon juice. 

\ can deviled crab; 

Moisten the sifted yolk of egg with butter, add chopped crab, 
and lemon juice mixed to a paste. Spread it between thin slices of 
buttered bread, put two together, press with a bread knife, and cut 
into fingers, triangles, or any desired shape. 

SALMON SANDWICHES. 

1 can salmon ; 2 tablespoons lemon juice ; 
Dash of paprika ; \ cupful boiled salad dressing ; 

2 tablespoons parsley; J teaspoonful salt. 

6 hard boiled egg yolks; . . 



56 THE IDEAL COOK BOOK 



Drain the oil from salmon, remove all the skin and bones, and 
mash fish fine. Add eggs, press through potato ricer, then salt, lemon 
juice, chopped parsley, paprika, and salad dressing. Spread between 
slices of white or entire wheat bread. 

MOCK CRAB SANDWICHES. 

J cupful grated cheese ; 4 tablespoons creamed butter ; 

\ teaspoon salt ; -J teaspoon paprika ; 

\ teaspoon mustard ; 1 teaspoon anchovy paste ; 

1 teaspoonful vinegar; 2 tablespoons chopped olives; 

To cheese add butter, salt, paprika, mustard, paste, vinegar and 
chopped olives. Spread between rounds of white bread. 

CHEESE AND OLIVE SANDWICHES. 

Work a cream cheese until smooth and creamy; add half the 
quantity of olives finely chopped; moisten with mayonnaise dress- 
ing. The mixture may be slightly moistened with cream and seasoned 
with salt and cayenne. Spread between crackers. 

WALNUT SANDWICHES. 

Blanch and chop English walnuts. To each tablespoonful of 
nuts allow \ tablespoon cream cheese. Blend together and spread be- 
tween thin slices of Graham bread. 

EGG SANDWICH. 

Four hard boiled eggs chopped very fine. Season with pepper 
and celery salt. Moisten with salad dressing. 

PEANUT SANDWICHES. 

1 fifteen cent can peanut butter ; 1 cup ground figs ; 
1 cup ground raisins; 1 cup dates ground. 

Mix all together and if too stiff to spread add a little currant or 
gooseberry jelly. Make sandwiches in the usual manner. 

CHEESE BUTTER SANDWICHES. 

\ cup butter ; 1 teaspoon anchovy paste or sauce ; 

6 tablespoons dry, sharp-flavored 2 teaspoons Worcestershire sauce ; 

cheese; Slices of buttered bread. 
1 teaspoonful made mustard; 

Anchovy paste can be bought ready made. 



THE IDEAL COOK BOOK 57 



Beat the butter to a cream, add the cheese (grated), the mustard, 
anchovy and Worcestershire sauce. Beat until well blended, and 
spread between slices of buttered bread. 

COLD WELSH RAREBIT. 

Makes fine filling for sandwiches. 

DRIED BEEF SANDWICHES. 

Make the same as bacon sandwiches using finely ground dried 
beef instead of bacon. 

PINEAPPLE SANDWICHES. 

Cut a small sponge cake in slices, spread them with grated pine- 
apple and whipped cream over which a \ r ery little sugar is sifted. 
Press the two slices together. Sun made red raspberry jam may be 
used instead of the pineapple. Serve with ice cream. 

ANGEL SANDWICHES. 

Cut thin slices of angel-food cake. Spread one-half of sandwich 
with thick whipped cream and the other with sun-made strawberry 
jam. Serve with pineapple sherbet. 

CHOCOLATE SANDWICHES. 

Melt 2 squares grated bitter chocolate, add 2 tablespoons of 
cream, stir to a smooth paste, and add enough powdered sugar to 
make the right consistency to spread. Spread on thin slices of Ma- 
deira cake, or sun-shine wafers. 

LOVERS' DELIGHT. 

Place a slice of canned pineapple on a small plate ; cover it with 
a slice of ice cream half an inch thick and over it put another slice 
of the fruit. Decorate each cake with a bit of stiffly whipped cream 
and place a cherry in the center of it. If desired, the pineapple slices 
and the ice cream may be cut into heart shapes with a tin cutter be- 
fore they are put together. 



1 


PUDDINGS AND 
SAUCES 


s 



SUET PUDDING. 



1 cup suet chopped fine 

1 cup molasses; 

\ cup brown sugar ; 

1 cup milk; 

3 cups flour; 

1 tteaspoon soda ; 

1 cup raisins; 



1 teaspoon salt (scant) ; 

teaspoon ginger; 

teaspoon clones; 

teaspoon spice; 

nutmeg ; 

teaspoon cinnamon; 
1 cup of figs or dates. 



Steam \\ hours and serve with Foamy Sauce. 

Foamy Sauce. 

One pint new milk, J cup butter, and 1 cup sugar boiled together. 
Pour over 2 well beaten yolks and 1 tablespoon corn starch dissolv- 
ed in \ cup cold milk beaten with the egg. Return to the fire, and 
cook slowly, stirring well until it thickens. Then beat the whites 
stiff and pour the custard over them, beating well. Flavor with lemon 
and vanilla. 

ADMIRAL DEWEY PUDDING. 



1 pint toasted bread crumbs 
1 cup milk; 



cup brown sugar; 
well beaten eggs; 
cup suet; 
cup raisins ; 
cup soft prunes ; 



cup figs; 
cup flour; 
teaspoon cinnamon; 
nutmeg ; 
teaspoon salt; 
scant teaspoon soda ; 
cup nut meats. 



Soak prunes \ hour in warm water, dry and chop fine. Mix all 



together, and steam \\ hours. 



PLUM PUDDING. 



1J cups suet; 

1 cup brown sugar; 

1 cup sweet milk; 

1 teaspoon soda ; 

1 tablespoon hot water ; 

1 teaspoon cinnamon; 

1 cup currants; 



2 cups raisins; 

1 cup molasses; 

\ teaspoon salt ; 

Juice and rind of 1 orange; 

\ nutmeg; 

5 cups flour ; 

1 cup chopped almonds. 



THE IDEAL COOK BOOK 59 



Mix together fruit, suet, molasses, add sugar, salt and spices, 
then the orange, mix soda and hot water, add to milk, then add the 
milk and flour to the mixture. Divide into five one-pound baking 
powder cans, cover closely and steam four hours. Will keep indefi- 
nitely. When ready for use, steam until very hot. This pudding is 
nice steamed in a round cream bread pan. Also 

Sauce for Plum Pudding. 

Beat one cupful of butter to a cream. Add sugar gradually, two 
cupfuls in all, beating until very light. Add the whites of two eggs 
beaten to a stiff, dry foam, arrange on a flat glass dish and grate a 
little nutmeg over it, 

FIG PUDDING. 

1 pound figs, cut fine ; 3 eggs ; 

1 cup milk ; 1 cup chopped suet ; 

\ cup molasses ; 1 teaspoon soda ; 

% teaspoon nutmeg ; J teaspoon salt ; 

1 teaspoon cinnamon ; 4 cups flour. 

1 cup brown sugar; 

Mix figs, suet and molasses, add spices and salt, dissolve soda in 
one spoonful of hot water and add to milk; then add milk and flour 
to the first mixture, then the eggs well beaten. Divide into four one- 
pound baking powder cans, cover with closely fitting lids, and steam 
three hours. Serve very hot with Foamy Sauce. Fig puddings can 
be kept indefinitely, and can be reheated in twenty minutes if sliced 
while cold and then steamed. 

HUCKLEBERRY PUDDING. 

Make a batter same as for rhubarb pudding. Stir one quail 
cleaned and washed huckleberries through the dough. Put into but- 
tered pan and steam one hour. Serve with lemon sauce. 

HONEY-COMB PUDDING. 

1 cup buttermilk ; i cup finely chopped suet ; 
\ cup sugar ; 1 well beaten egg ; 

| cup molasses ; 1 cup raisins ; 

2 cups flour ; 1 teaspoon soda ; 
\ teaspoon cinnamon ; Little nutmeg. 

Salt to taste, steam 1 hour and serve with vanilla sauce. 



60 THE IDEAL COOK BOOK 



GRAPE-NUT PUDDING. 

1 cup grape nuts ; 1 cup brown sugar ; 

1 pint new milk ; 1 cup raisins ; \ 

1 tablespoon butter; ^ cup nuts; 

1-J liberal cups flour ; \ teaspoon soda ; 

2 whole eggs; 1 teaspoon baking powder; 
Pinch of salt ; Flavor with vanilla. 

Boil 1 cup of milk, pour over grape nuts. Add butter, let stand 
till cool. Add the remaining cup of milk. Beat the egg yolks and 
sugar. Add to other ingredients. Sift soda and baking powder in 
the flour, and stir into mixture. Lastly, fold in well beaten whites 
of eggs and bake or steam. Serve with carmel sauce. 

Mrs. Willard Rauch. 

DATE PUDDING. No. 1. 

3 well beaten eggs ; 1 cup English walnuts ; 

1 cup sugar ; 1 cup dates chopped fine ; 

2 tablespoons flour; 1 scant teaspoon baking powder. 

Dredge nuts and dates with 1 spoon flour, add the baking pow- 
der, and mix all together. Bake 20 to 30 minutes. Flavor with 
lemon, serve with whipped cream flavored with vanilla. 

DATE PUDDING. No. 2. 

^ pound stoned dates; ^ teaspoon salt; 

J pound beef suet ; 1 teaspoon baking powder ; 

1 cup flour; 1 cup bread crumbs; 

J cup sugar ; 2 eggs ; 

1 teaspoon ground ginger ; f cup milk. 

1 teaspoon ground cinnamon ; 

Chop the dates and suet finely or run them through a meat chop- 
per. Add all the ingredients and moisten with the eggs and milk. 
Turn into greased molds and steam ; if in one large mold, four hours ; 
if in small molds, two hours. 

PRUNE PUDDING. 

Stone and mince 1 pound of stewed prunes. Beat stiff the whites 
of four eggs, add three tablespoons of sugar, a small portion at a 
time to the eggs, whip the prunes in, small portions at a time, mix 
thoroughly, put in baking-pan, bake twenty-minutes. Cover the top 



THE IDEAL COOK BOOK 



61 



for ten minutes, take off, cool and serve with whipped cream with 
any flavoring desired. Bake in a moderate oven. 



BAKED CUSTARD. 



1 pint rich milk; 
f cup sugar; 



3 well beaten eggs ; 
A little nutmeg. 



Stir all together, pour in a pan and place in a larger pan with 
enough water to reach half way up the pan. Bake in slow oven until 
it will cut with a knife, but do not let boil or it will be watery. Fla- 
vor with nutmeg. It is best cooked in a fireless cooker. 

Eliza Buckland. 



CARMEL PUDDING. 



1 cup soft white sugar; 

1 egg; 

2 tablespoons cornstarch 
J teaspoon salt ; 



1 pint milk; 

1 tablespoon butter; 

1 cup sugar; 

-§ teaspoon vanilla extract. 



Pour sugar into a frying pan and melt, shaking the pan and stir- 
ring constantly so that it will not burn. Heat the milk and blend it 
with the sugar. Add the corn starch, and egg, let simmer and pour 
into mold and serve with cold cream. Flavor with with vanilla. 

Olive Gill. 

CHOCOLATE TAPIOCA PUDDING. 



1 cup pearl tapioca ; 
1 quart of new milk; 
| cup butter ; (J cup Bakers 
cocoa ; 



Yolks of two eggs ; 

1 cup sugar 

^ teaspoon vanilla. 



Wash tapioca in cold water, drain well, soak several hours in 1 
pint of the milk. Pour the remaining pint of the milk into 
a half gallon crock, add sugar, butter and a pinch of salt. Let come 
to the boil, drop in the soaked tapioca. Set where it will keep hot for 
15 minutes. Then let come to the boil, beat the egg yolks well, add 1 
tablespoon cream or milk, beat together. Stirring well remove from fire 
and cover for a few minutes. The heat of the tapioca will cook 
the yolks, put in large mold or fill sherbet glasses nearly full. Set 
away to cool. "When ready to serve heap with sweetened whipped 
cream flavored with vanilla. Sprinkle chopped nuts over the top. 



62 THE IDEAL COOK BOOK 



This makes a delicious as well as an attractive dish. The cocoa 
should be sifted with the sugar before pouring it into the milk. 

Mrs. H. F. Emick. 

TAPIOCA CUSTARD PUDDING. 

One quart scalded milk, 1 cup tapioca, 1 cup sugar, 3 eggs, J tea- 
spoon salt, 1 tablespoon butter. Soak tapioca one hour in cold water to 
cover, drain, add to milk, and cook in double boiler until transparent ; 
beat eggs slightly, add sugar and salt, pour on gradually the hot mix- 
ture, turn into a buttered dish, add butter, and bake thirty minutes in a 
slow oven. 

COCOANUT PUDDING. 

3 cups new milk ; 1 cup of sugar ; 

1 cup of separated cream ; A pinch of salt. 

1 fresh cocoanut, ground fine ; Flavor with lemon or orange. 

1 envelope of gelatine; 

Soak the gelatine in J cup of cold milk 10 minutes, put the re- 
maining milk into a sauce pan. When scalding hot stir in the gela- 
tine and when dissolved, add the sugar and flavoring. Cool and when 
it begins to set beat in the cream which has been well whipped, 
sprinkle cocoa-nut in lightly while beating, set on ice to harden. 
Serve in desert dishes with a few whole strawberries on top or dot 
with sun made strawberry or raspberry jam, or serve plain. 



4-12-12. 



SURPRISE PUDDING. 



1 cup light brown sugar; 1 cup raisins; 

1 cup sweet milk ; 1 tablespoon butter ; 

1 heaping cup flour ; 1 teaspoon soda ; 

1 cup figs ; Flavor with lemon and vanilla. 

1 teaspoon soda ; 

Steam 1 hour and serve hot with carmel sauce. 

Mrs. Harmon Barber, Muncie, Indiana. 

PRUNE WHIP. 

1-J pounds prunes ; 3 egg whites ; 

1 cup nut meats ; 1 cup sugar. 

Cook prunes until tender, cool and remove pits. Cut into small 
bits. Add nuts and fold in well beaten egg whites. Bake until eggs 
set. Serve cold with whipped cream. 



THE IDEAL COOK BOOK 63 



BREAD AND BUTTER PUDDING. 

Butter thin slices of light bread. Place in pan and pour custard 
over it made the same as baked custard. Grate a little nutmeg on 
top and bake a light brown. Do not have oven too hot. A cup of 
nuts may be added if desired. 

Mary Parker Pond. 

CHOCOLATE BREAD PUDDING. 

The plain bread puddings may be improved by adding raisins, 
nuts, dates, or chocolate ; this chocolate bread pudding is especially 
appetizing. 

Two cupfuls of scalded milk, one-quarter cupful of sugar, 1 egg 
one-eighth teaspoon salt, one-half teaspoonful of vanilla, one cupful 
of bread crumbs, three-quarters square of chocolate and one-half 
cupful of broken nut meat. 

Soak Bread crumbs in milk half an hour. Melt chocolate over 
hot water, add half of the sugar to the chocolate, also enough milk 
to pour. Add to crumbs and milk, salt, vanilla and eggs slightly 
beaten. Nuts may be used if one wishes. Serve hot with sauce 
or whipped cream. 

RHUBARB PUDDING. 

One and one-half cups thick sour cream; J cup sugar; 1 egg; -| 
teaspoon soda; 2 cups flour; salt to taste. Stir up the batter as one 
would for drop dumplings. Spread half the batter in pan, put in 1 
pint finely chopped rhubarb, press down into dough with -J cup 
sugar and 1 tablespoon flour mixed. Spread on the remaining dough and 
steam or bake in stove or fireless cooker. The latter is preferable. 
Serve with sweetened cream. 

Mrs. Rufus Redding. 

FLOAT. 

1 quart new milk ; 1 heaping cup sugar ; 

6 egg whites ; 6 egg yolks. 

Put milk in a large flat pan or sauce pan while it is coming to the 
boil. "Whip the whites stiff, when boiling well drop the whites on in 
spoonfuls. When they puff up turn and cook on the other side. Take 
up on a platter, drain milk back in the sauce pan, beat yolks and 
sugar together. Add 1 tablespoon milk to them, beat again, stir iuto 
boiling milk until it thickens, but do not let boil or it will curdle. 



64 THE IDEAL COOK BOOK 



Flavor and pour in large fruit or pudding dish. Put the whites on 
top and sprinkle with sugar. 

COFFEE CREAM. 

3 eggs ; S cup strong coffee ; 

1\ cups milk ; \ cup sugar ; 

1 tablespoon granulated gelatine ; 1 cup whipped cream. 

Make a custard by cooking the eggs and milk in a double boiler 
till they coat the back of a spoon and stir while the mixture is cook- 
ing. Soak the gelatine in the coffee for ten minutes, and add to the 
custard which should be hot enough to dissolve the gelatine. Put in 
the sugar and stand the mixture aside to cool while the cream is be- 
ing whipped; add the cream when the first mixture is nearly cold, 
stir in thoroughly and turn into a wet mould. Chill before serving. 

PINEAPPLE TRIFLE. 

1 envelope Plymouth Rock 1 cup granulated sugar ; 

gelatine (soaked in) -J 1 cup separated cream, before it is 
cup cold water, fifteen whipped ; 

minutes; 1 cup boiling water; 

1 cup pineapple juice ; Juice of \ lemon. 

Juice and grated peel of one orange. 

One can of shredded pineapple with all the juice pressed out and 
reserved as above mentioned. Pour the boiling water over the soak- 
ed gelatine and heat; stir until dissolved. Put in sugar, and stir well, 
add all the other ingredients except the cream, blend together, set in 
a cool place until it begins to congeal. Whip the cream (which must 
be ice cold) and beat it into the gelatine mixture until light. Set in 
a refrigerator to harden. Serve in sherbet glasses with chopped nuts 
over the top. 

JELLY CREAM. 

Beat the white of an egg stiff; then beat into it one teaspoonful 
of sugar and one tablespoon of nicely flavored fruit jelly. Put into 
a wine-glass and garnish with sweetened whipped cream. 

CHERRY PUFFS. 

2 cups flour ; 4 level teaspoons baking powder ; 
1 egg (or none) ; ^ teaspoon salt; 

1 cup milk; 



TEE IDEAL COOK BOOK 



65 



Drop batter into cups with layer of cherries, then a layer of bat- 
ter, and so on until cups are full. This will make ten or twelve cups. 
Steam twenty to thirty minutes. Serve with cream. 

Lillian Redding. 

CURRANT PUFFS. 

Make a batter same as for rhubarb pudding. Make alternate 
layers of dough and fresh ripe currants crushed with a little sugar. 
Bake in ramequins or pudding dish. Serve with sweetened cream or 
foamy sauce. 

Cherries or any preferred fruit may be used in the same manner. 



PINEAPPLE PUDDING. 



1 cup tapioca; 
1 lemon, juice of; 
1^ cups sugar; 



1 pint can pineapple and juice ; 

1 orange peel and juice ; 

2 egg whites. 



Soak tapioca over night or half day, in 1 cup cold water or more. 
Drain off water and stir it into 1 cup of boiling water with the other in- 
gredients. Cook slowly until almost clear. Have ready the well 
beaten whites. Eemove from fire and fold in whites. Cool on ice 
and serve with whipped cream. 



RICE PUDDING. 



\ cup uncooked rice ; 

1 quart new milk; 

1 tablespoon melted butter*; 



1 heaping cup sugar; 

2 eggs well beaten; 
Nutmeg and salt to taste. 



Mix all together and pour in pan and bake in slow oven, until 
rice is tender and the milk boiled down, to right consistency. The 
rice must be stirred often for 20 minutes. 

Mrs. Lizzie Andrew. 

RICE A LA CREME. 

One cupful of rice, half a heaping tablespoonful of powdered 
gelatine, four tablespoons of boiling water, two cupfuls of milk, three 
tablespoons of sugar, one teaspoon of vanilla extract, half a cupful of 
whipped cream or whites of 2 eggs beaten. Wash the rice in sev- 
eral waters and boil it quickly in boiling water for five minutes. 
Drain, add the milk and cook slowly until the rice is tender and the 
milk absorbed. Dissolve the gelatine with the boiling water and add 
it to the rice with the sugar. When cool fold in the whipped cream and 



66 



TEE IDEAL COOK BOOK 



vanilla, pour into a wet mold and leave in a cool place until firm. Turn 
out and serve with any kind of cold stewed fruit. 

ANGEL PUDDING. 



1 cup granulated sugar; 

Pinch of salt; 

Flavor with lemon and vanilla. 



1 rounding tablespoonful 

of gelatine; 
\ cup cold water; 
4 whites of eggs; 

Soak gelatine 5 minutes in \ cup cold water, then set in a pan of 
boiling water and stir until all is dissolved. Pour in \ cup more of cold 
water, stir together. Set aside to cool until you beat the whites of 
eggs stiff, then pour gelatine, before it begins to congeal, over the 
whites, beating rapidly until blended. Add sugar slowly and beat 
until almost ready to set. Pour half in pan, sprinkle with blanched 
almonds or other nuts, color the remaining half pink and pour over 
the white, spread smooth and set on ice. Serve in slices like brick 
ice cream. Nice served with crushed strawberries or slice of ice 
cream on top. Serve angel drop cakes with it. 

Aimee Ware. 

SPANISH CREAM PUDDING. 



1J cups granulated sugar 
Flavor with vanilla. 



1 envelope gelatine; 

3 eggs ; 

1 quart new milk ; 

Soak gelatine in 1 cup cold milk, put three cups milk in stew 
kettle, let come to a boil slowly, pour over the well beaten egg yolks 
and \ cup of the sugar. Return to fire, cook until the yolks thicken. 
Pour over the well beaten whites, with remainder of sugar, beaten 
into them, mold in pudding mould with cherries and nuts sprinkled 
in the bottom. When cold a dainty jelly will form in the bottom with 
custard on top. 

TAPIOCA AND GRAPE JUICE PUDDING. 

One and one-half cups grape juice ; \ cup water ; 1^ cups of su- 
gar; \ cup minute tapioca; pinch of salt; stiffly beaten whites of 3 
eggs ; juice of 2 lemons. 

Soak the tapioca for 15 minutes in the \ cup of water. Put in a 
double boiler and add the sugar. When hot add the grape juice. 
Cook until the tapioca is transparent. Then add the lemon juice and 
salt. Lastly fold in the beaten whites of the eggs. Serve either hot 
or cold with whipped cream. 



THE IDEAL COOK BOOK 67 

STRAWBERRY SHORT-CAKE. 

1 cup sweet milk ; 2 teaspoons baking powder ; 

J cup butter; 2 teaspoons sugar. 

i teaspoon salt; 

Mix the same as baking powder biscuits. Roll -J inch thick, 
spread with melted butter, fold buttered sides together, if too thick 
roll slightly, cut out like biscuits 3^ inches in diameter. Bake in 
a quick oven, serve before entirely cold, break apart, put in desert 
dishes have ready some fine dark red strawberries that have been 
crushed and sprinkled heavily with sugar, put plenty of strawber- 
ries between and on top of biscuits and serve with or without cream 

RASPBERRY SHORTCAKE. 

Prepare the same as for strawberry shortcake using either fresh 
or canned berries. Serve with hot vanilla sauce or whipped cream. 

APPLE SNOW NO. 1. 

Select only best tart cooking apples, use barely enough water to 
cook them well; sweeten to taste, run through a potato ricer, 
heat again, to the boiling point, and to one quart of the boiling 
pulp, whip in the well-beaten whites of three eggs, let stand on stove 
a moment, remove and if desired color half with pink fruit coloring, 
when cold put in a glass dish in alternate layers, or chill and serve in 
sherbet glasses. Nice served with roast pork or goose. 

APPLE SNOW NO. 2. 

Make a soft boiled icing, with one cup sugar, and the white of 
one egg, put a teaspoonful of lemon juice in a dish and grate enough 
tart apples in to make one pint (this must be done quickly or they 
will turn dark) whip into the hot icing at once, flavor with a little 
grated orange peel, chill or not. 

Bess Work. 

PEAR JELLY. 

Drain the juice from one can of pears, put it into a quart cup 
add the juice of one lemon, and enough boiling water to make J 
of a quart, or 3 cups, put on stove and heat to the boiling point, add 
1 envelope of Plymouth Rock gelatine, previously soaked in 1 cup 
of cold water for 10 minutes, stir until dissolved, add H cups of 
sugar and stir until it is dissolved, flavor with a few drops of sweet 



68 THE IDEAL COOK BOOK 



anise, when cool put \ cup or more into the bottom of a border pud- 
ding-mold. Cut the pears in small heart shapes, or in round balls 
with a potato knife made for cutting small potato balls, place them 
in the bottom of the mould, set on ice until they harden in the jelly. 
Lay in more of the pears on a row of maraschino cherries. Pour in 
the remaining jelly (which has been kept milk warm) and set on 
ice to harden. 

Finish filling the mould with a Spanish cream pudding, it should 
be milk warm when poured in, color a dainty pink and sprinkle 1 
cup of chopped nuts over the top before it sets, it should be made 
the day before serving, invert on a large fancy platter, lay a towel 
over it wrung out of hot water to unmould it. 



4-28-12. 



CRANBERRY JELLY. 



1 quart cranberries; 1 pint water (liberal). 

1 heaping pint granulated sugar; 

Wash the berries in hot soda water, rinse and put in an aluminum 
or granite stew pan. Boil to mush, stirring well. Run through double 
white mosquito bar bag, reheat and remove from fire. Stir in sugar 
slowly, and stir until well dissolved. Pour immediately into granite 
or aluminum mould. Nice molded in bread pans and cut in heart 
shapes with whipped cream on top. Never cook sugar with the berries 
as it turns the sugar to glucose and will not jell. 

BAKED APPLES. 

(By Request.) 

Select good baking apples, put in granite pan with split side 
up in \ inch of hot water. Bake in hot oven until half done, take 
1 cup light brown sugar and 1 tablespoon flour. Blend together, dust 
over tops, put bits of butter between. When done put a marshmal- 
low in the center of each and let them brown. 

STEAMED APPLE DUMPLINGS. 

Make a rich biscuit dough, peel and split each apple, wrap each 
one in dough and steam until the apple is done in center. Serve 
with sweetened cream. 

Baked apple dumplings are prepared in the same manner, only 
they are baked until the dough is done and then nearly covered with 
lemon sauce and finish baking. 




TEE IDEAL COOK BOOK 69 



ORANGE PUDDING 

2 large oranges and grated peel ; 2 cups sugar ; 

1 lemon, juice of; 1 tablespoon butter; 

1 quart boiling water; 4 tablespoons corn starch. 

3 eggs; 

Put water, butter and sugar in sauce pan and when boiling hard 
add the corn starch dissolved in the orange juice and the yolks of 
eggs well beaten. Pour into sauce pan and stir well until boiling 
point is reached. Pour into a pudding mould and spread the well 
beaten whites with \ cup powdered sugar beaten in and put in oven 
until light brown. 

ORANGE BASKETS. 

Cut out a piece from each side of the orange, leaving a strip 
to serve for. handle over the top, take out the pulp, and mix with 
chopped pineapple and nuts, also candied cherries. Fill the shells 
and put on spoonful of whipped cream. Pierce a hole through the 
handle and run stems of a few violets through them, also sprinkle 
a few violets over the plate. 

APPLE DUMPLINGS. 

After tart apples have been pared, cut into halves and cored 
Ull each cavity Avith a stiff cream made by rubbing butter and sugar 
together ; put two halves together, cover with rich biscuit dough 
and bake. Serve with vanilla sauce. 

BROWN BETTY. 

Put a layer of bread crumbs into a well buttered baking dish ; 
on the crumbs small bits of butter ; next a layer of apples, cored and 
sliced ; with sugar and nutmeg or cinnamon. Kepeat this until the 
dish is full. Add one-half cup of water; bake in a moderate oven. 
Serve with hard sauce. 

QUINCE PUDDING. 

2 cups flour ; 1 egg ; 

\ teaspoon salt ; \\ cups milk ; 

2 teaspoons baking powder; 2 tablespoons melted butter. 

1 cup quince honey; 

Sift together the flour, salt and baking powder. Beat the egg. 
add to the milk and melted butter and mix these with the dry in- 



70 TEE IDEAL COOK BOOK 

gredients to form a stiff batter. When well mixed add the quince 
honey and beat well. Turn into greased baking pan and bake in a 
moderate oven about half an hour. Cut in squares, and serve with 
sweetened whipped cream. 

PLUM PUDDING WITH CHOCOLATE. 

1 envelope of gelatine ; 1 cup seeded raisins ; 

i cup cold water; leup nuts chopped; 

1^ cups of new milk ; 1 cup figs chopped ; 

1 cup of separated cream ; ^ cup cocoa ; 

^ teaspoon of vanilla; Pinch of salt. 
1 cup of sugar; 

Soak the gelatine 10 minutes in the cold water. Put the milk 
in a double boiler. When it is scalding hot pour into it the gelatine. 
Stir until well dissolved. Then add the sugar and cocoa which have 
been sifted together. Add all the other ingredients except the 
cream. When cool whip the cream stiff and fold it into the mixture. 
Pour into a pudding mold and set on ice to harden. It should stand 
over night in hot weather. 

ANGEL CHARLOTTE RUSSE. 

1^ cups of sugar ; 1 envelope of gelatine ; 

1 pint of cream; i doz. stale macaroons, rolled; 

before it is whipped; 1 doz. marshmallows, cut fine; 

^ teaspoon of vanilla ; -J cup candied cherries ; 

^ cup cold water; \ lb. blanched almonds, chopped; 

\ cup boiling water ; A pinch of salt. 

Soak the gelatine in the cold water 10 minutes, dissolve it in 
the boiling water. Add the sugar and stir well. When nearly cold 
add all the ingredients, except the cream which should be whipped 
stiff and folded in just before the mixture begins to set. Pour into 
a border mold lined with lady-fingers, set on ice to harden. Do not 
unmold until ready to serve. 




TEE IDEAL COOK BOOK 71 



MEMORANDA 



8 


SAUCES FOR 
PUDDINGS 


1 



BRANDY SAUCE, COLD. 

Two cupfuls of powdered sugar, half a cupful of butter, oue 
wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of 
each. Warm the butter slightly, and work it to a light cream with 
the sugar, then add the brandy and spices ; beat it hard and set aside 
until wanted. Should be put into a mould to look nicely, and serve 
on a flat dish. 

BRANDY OR WINE SAUCE NO. 1. 

Into one cup of boiling water put 1 cup of sugar, a piece of but- 
ter as large as an egg and boil a moment. Dissolve 1 heaping tea- 
spoonful of corn starch in warm water, stir into the above. Add -J 
cup raisins and boil 5 minutes. When cool stir in J cupful of brandy 
or wine. 

RICH WINE SAUCE. No. 2. 

One cupful of butter, 2 of powdered sugar, \ cupful of wine. 
Beat the butter to a cream. Add the sugar gradually, and when 
very light add a little at a time the wine, which has been made hot 
and a teaspoonful of grated nutmeg. Place the bowl in a basin of 
hot water, and stir for two minutes. The sauce should be smooth 
and foamy. 

BRANDY OR WINE SAUCE No. 3. 

Take one cupful of butter, two of powdered sugar, the whites 
of two eggs, five teaspoonfuls of sherry wine or brandy, and a quar- 
ter of a cupful of boiling water. Beat butter and sugar to a cream, 
add the whites of the eggs well beaten, and then the wine or brandy. 
Place the bowl in hot water and stir until smooth and frothy. 

ROSE BRANDY. 

Gather the leaves of roses while the dew is on them, put them 
into a wide-mouthed bottle, and when the bottle is full, pour in the 
best of fourth proof French brandy. 

It will be fit for use in three or four weeks, and may be fre- 



THE IDEAL COOK BOOK 73 



quently replenished. It is sometimes considered preferable to wine 
as a flavoring to pastries and pudding sauces. 

SAUCE FOR PLUM-PUDDING. 

Cream together a cupful of sugar and half a cupful of butter ; 
when light and creamy, add the well beaten yolks of four eggs. Stir 
into this 1 large cupful of hot cream or rich milk, set this into a pan 
of hot water, stir well until it thickens like cream, but do not le1 
it boil. Stir into this one wine-glass of brandy or wine, and a pinch 
of salt. Beat well. Serve warm. 

LEMON BRANDY. 

When you use lemons for punch or lemonade, do not throw 
away the peels, but cut them in small pieces — the thin yellow out- 
side (the thick part is not good), and put them in a glass jar or bot- 
tle of brandy. You will find this brandy useful for many purposes. 

ORANGE BRANDY. 

Make the same as lemon using only the thin outer peel of orange. 

LEMON SYRUP. 

Take the juice of twelve lemons ; grate the rind of three lemons 
and three oranges, let it stand over night ; take six pounds of white 
sugar, and make a thick syrup. When it is quite cool, strain the 
juice into it, and squeeze as much oil from the grated rind as will 
suit the taste. For future use put in securely corked bottles. A 
tablespoonful in a goblet of water will make a delicious drink on a 
hot day. 

RASPBERRY SAUCE. (FOR PUDDINGS AND SPONGE CAKE.) 

1 cup red raspberries; White of 1 egg; 

j cup pulverized sugar ; ^ cup separated cream. 

Whip the egg to a stiff froth, add sugar and whip again, beat 
cream with a Dover egg beater until stiff. Whip the two together. 
Add the berries crushed and whip again. Strawberries or peaches 
may be used in the same manner. Nice for sponge cakes or short- 
cakes. 

LEMON SAUCE— FOR APPLE DUMPLINGS. 

1 pint boiling water; lemon; 

\ cup butter; 2 cups sugar; 

2 lemons, juice of; 1 heaping tablespoon corn starch. 
1 egg yolk and grated peel of 



74 THE IDEAL COOK BOOK 

Boil all together and pour over dumplings when half done, if 
this does not make enough sauce for a large family, more water and 
corn starch may be added. 

LEMON SAUCE. 

1 J cups boiling water ; Juice and grated peel of 1 orange ; 

1 tablespoon vinegar; 1J cups sugar; 

Juice of 1 lemon, and grated rind ; 1 tablespoon butter ; 

1 dessert-spoon corn starch; 1 egg yolk. 

Boil the water, vinegar, butter and sugar. Beat the egg yolks 
well, add a teaspoonful of water and the lemon juice to the well-dis- 
solved cornstarch. Mix with the eggs. Pour the boiling liquid over 
them, return to sauce pan and let come to the boil, stirring constantly. 

VANILLA SAUCE. 

1-J cups light brown sugar, and -J cup butter creamed well to- 
gether; add 2 level tablespoons of corn starch or flour, beat well 
and pour over 1 pint boiling water. Return to stove and let boil. 
Serve hot, and flavor with vanilla and lemon. 

CARMEL SAUCE. 

1J cups light brown sugar. Dry melt in a pan, add 1J cups 
boiling water, -| cup butter and a liberal pinch of salt. Dissolve 1 
tablespoon corn starch in i cup cold water, add to the syrup and 
stir well until done. Serve hot. 




THE IDEAL COOK BOOK 75 



MEMORANDA 



76 TEE IDEAL COOK BOOK 



MEMORANDA 



Good bread is the staff of life and no pains should be spared 
in making it. Good fresh yeast and first-class spring and winter 
wheat flour, blended equally, produce best results. 

Bread should never be set to rise on chairs or any other low 
place. Make a box 3 feet long, 1 foot deep and 1 foot wide. Nail 
the bottom of it to the wall, at one side or behind the stove, a little 
higher than the head. It should be supported with 2 brackets. Have 
a door hinged at the top or hang a curtain to it. This makes an ideal 
place for bread to rise. 

Salt rising bread requires a higher and steadier temperature 
than yeast bread. A nice way is to put it in the warming closet or 
the range in a pint can. Set in warm water, cover well and set a 
lamp under it, turned high enough to make the water warm enough 
to bear the finger in comfortably, or hang on a door knob (or some 
other convenient place in the same manner), placing a lamp under 
it. An electric pad turned at low heat is nice for raising it after it 
is in the pans. 

Never use old wilty potatoes for yeast. New ones grated are 
much better. Potatoes should be cooked one baking, and grated the 
next, for best results. Some people have a wrong idea when they 
think bread cannot be made from new potatoes, for they are prefer- 
able to old ones. 

DRY YEAST. 

Put 1 cup of fresh hops and 6 cups ooiling water in a granite 
stew kettle, steep for 15 minutes and strain, return to kettle' and 
cook with it 6 medium sized potatoes. When done mash into a gal- 
lon crock, add 1 cup flour and pour the boiling hop and potato water 
over it. Beat well until cool. Add 1 cup dry yeast well soaked (or 
2 cakes yeast foam) f cup sugar and 1 tablespoonful of salt. Set 
in a warm place to rise, stirring down each time it is light, until even- 
ing. Then add \ cup salt and enough white corn meal to make 
a batter as thick as for corn bread. Let set until the next noon, 
stir in enough meal to make coarse rivels, which dry more quickly 

The old fashioned, dry yeast is fine if made right, hut with the present 
high price of corn meal, it is cheaper to "buy it ready made. Compressed yeast 
is hard to buy fresh. I have better success with "Yeast Foam." One-half cup 
of dry yeast is equal to 1 cake of yeast foam. 



78 THE IDEAL COOK BOOK 

than cakes. Lay a thin cloth on a window screen and put it where 
the wind will blow over it, but do not put it in the hot sun or let it 
freeze, as either is fatal to the yeast germ. One tablespoonful of 
ginger makes it livelier. 

My Mother's Recipe. 

TO START BEER YEAST. 

1 pint mashed potatoes ; 2 tablespoons sugar ; 

1 quart boiling water ; 2 tablespoons flour. 

1 tablespoon salt ; 

At noon cook enough potatoes to make 1 pint after they are 
mashed, put 2 tablespoons flour into a \ gallon crock. Moisten with 

1 spoon warm water, add the hot mashed potatoes, pour over all 1 
quart boiling water and set on the back of the stove until the flour 
is well scalded. Remove from the fire and cool until a little more 
than milk warm. Stir in 1 cake yeast foam, which has been previous- 
ly soaked 1 hour in \ cup warm water, and 2 tablespoons sugar. 
Stir well, cover and set in a warm place to rise until bed time. Then 
add the salt and stir well. If the salt is added in the beginning it 
will check fermentation, but should be added before retiring to pre- 
vent the yeast from getting sour. Leave a crack at one side of the 
lid to let the gases escape, which prevents it from getting sour. Sugar 
should never be put in while mixture is hot, as heat kills the germ 
which aids fermentation. 

WHITE BREAD FROM BEER YEAST. No, 1. 

2 potatoes the size of large egg 2 tablespoons sugar; 

after they are peeled; 2 tablespoons flour; 

1 quart boiling water; 1 tablespoon salt. 

Put the flour into a gallon crock or granite pan, moisten with 
warm water, grate the raw potatoes onto it very quickly, to prevent 
them from turning dark. Stir well and add the boiling water, set 
on back of stove until it simmers, remove and heat until milk warm. 
Then add the sugar, salt and beer, which was made the previous 
day. Stir all together (reserve a quart can full for the next baking) 
add 1 pint of warm water and thicken to about the consistency of 
pancake batter. Set in a warm place for about one hour, or until 
light, then take equal parts of Winter and Spring wheat flour, which 
should be warmed slightly, add a lump of lard the size of a hen egg, 
a pinch of soda and 2 more teaspoons salt. Mix to a medium stiff 
dough, take out on a bread board, knead lightly and quickly for 



THE IDEAL COOK BOOK 79 



10 or 15 minutes, or until it is smooth and firm and will not stick 
to the hands. Put into a greased, tall vessel, double its bulk. Let 
rise until nearly full. Knead slightly, using as little flour as pos- 
sible, put back in the vessel and let rise double its bulk this time. 
Knead into loaves, put into small pans and let double their bulk, 
bake 1 hour or more, with a temperature a little higher than for 
Angel-food or according to the kind of a thermometer used, as dif- 
ferent makes vary a little. This temperature applies to the old style 
Home Pride range. When putting dough to rise, always grease the 
top slightly with melted lard to prevent a crust forming on the top 
and cover with waxed paper. When done grease with fresh butter 
and leave uncovered until cold. 

This recipe is for large families. The beer should be used two 
or three times a week to prevent the germ from dying. It can be 
kept lively by adding 1 teaspoon sugar to the yeast each morning 
for the germ to feed upon. When a larger quantity is desired the 
recipe may be enlarged. 

I always set this in the morning at 6 o'clock and have my bread 
done in five or six hours. Never set it over night or add raw flour to 
the beer. It is always best to add a pinch of soda to all yeast 
bread when ready to mix. This keeps it sweet. 

YEAST BREAD FOR SMALL FAMILIES. 

1 cup mashed potatoes ; 2 tablespoons sugar ; 

1 pint boiling water ; 2 tablespoons flour ; 

1 cake yeast foam; 1 tablespoon salt. 

Put the flour into a \ gallon crock and add enough warm watei 
to make a thin paste. Run the hot potatoes through a potato ricer 
onto the paste (which makes about 1 cup full) Beat together then 
add the boiling water, stir well, set on the stove a moment to simmer, 
cool until tepid. Add the yeast foam which has been previously 
soaked 1 hour in \ cup of warm water and the sugar. (This should 
be prepared during the evening meal.) Cover and set in a warm 
place to rise. If light at bed time, add the salt, stir well, and let 
stand until morning. Then scald two more tablespoons of flour with 
1 pint boiling water and beat until free from lumps. If the yeast 
set the evening before has become very cold, it should be poured 
into the above mixture while it is warm enough to hold the fingers 
in comfortably. Add 2 spoons of sugar and 1 of salt, stir again. 
This makes the entire mixture about milk warm. Add enough flour 
to make a sponge about the same consistency as for bread No. 1, 
let rise until light. Then mix and knead. Bake in the same manner 



80 TEE IDEAL COOK BOOK 



as bread No. 1. I use this method when baking only once a week, 
it will make 4 or 5 medium sized loaves. Before mixing the dough 
add 1 or 2 cups of warm water to make the desired amount of bread. 

CREAM BREAD. 

Make yeast in the evening same as for bread No. 2. In the 
morning scald 1 pint new milk pour over 2 tablespoons flour. Beat 
until free from lumps, when a little warmer than milk warm add 2 
tablespoons of sugar and 1 of salt. Stir in enough winter wheat 
flour to make a soft batter. When light add 1 cup warm water, mix, 
let rise, and bake in same manner as for bread No. 2. 

Parker House rolls may be made from this same dough. Add 8 
pinch of -soda dissolved in a tablespoonful of warm water before mix 
ing. Use winter and spring-wheat flour in equal parts. 

GRAHAM BREAD. 

Set yeast in the evening and make a sponge the following morn- 
ing just as you would for bread No. 2, only using brown sugar in- 
stead of white, and -J teaspoonful soda, the other ingredients remain- 
ing the same. Sift the flour and warm it a trifle. Mix a little softer 
than No. 2. Let double its bulk only once before making into loaves 
as it contains less starch and is apt to fall if it becomes too light. 
Bake in the usual way. 

WHOLE-WHEAT BREAD. 

May be made the same as graham bread, using whole wheat flour 
instead of graham. 

RYE BREAD. 

Make yeast same as bread No. 2, using 1 tablespoonful of sugai 
and 1 of molasses, ^ teaspoonful of soda. Use 1 part winter wheat 
and 2 parts rye flour. Make into long slim loaves and gash across 
the top slightly before baking. Use enough warm water to make the 
desired amount of dough. Mix a little stiffer than other breads. 

Flavor with caraway seeds or extract. 

BOSTON BROWN BREAD. 

1 cup rye flour; \ cup brown sugar; 

2 cups graham flour sifted ; 2 cups butter milk ; 

1 cup corn meal ; \\ teaspoons soda ; 

2 eggs well beaten ; 1 scant teaspoon salt ; 
\ cup soft butter ; A little nutmeg. 

\ cup Dove brand molasses ; Caraway seeds or not. 



TEE IDEAL COOK BOOK 81 



1 cup raisins or figs and \ cup nuts chopped improves it. The 
soda should be added to the last cup of flour. Steam for \\ hours. 

SALT RISING BREAD. 

1 tablespoonful white corn meal ; 1 teaspoon sifted flour ; 
J teaspoon sugar; Pinch of soda. 

\ cup new milk; 

Put all into a pint bowl or fruit jar except the milk, heating 
it scalding hot, but do not let it boil. Pour it over the ingredients 
in the bowl, stir until milk warm. (This must be made early in the 
evening). Set the bowl into a larger vessel, with enough warm 
water to reach nearly as high as the batter in the bowl. Set it in 
the warming closet of the range until the next morning, and set a 
lamp under it to keep the water hot enough to bear the fingers in it. 
When light put into the small part of a double boiler and add 1^ 
cups warm water and 1 tablespoon of sugar and enough flour to make 
a batter as for yeast bread. Fill the lower part of double boiler 
with warm water. Set to raise in same manner as before. When 
light scald one-half cup of flour with 1 cup scalding milk. Cool, add 
1 tablespoon lard or butter and 1 tablespoon salt, also a little more 
sugar and a pinch of soda. Let rise again. When light, mix soft 
as can be handled and form into loaves. Put into greased pans and 
\grease the top with melted butter, set this pan into a larger one 
with a little warm water in it, or put on top of the warming closet. 
Bake when double its bulk. The temperature should be a little 
higher than for yeast bread. 

Mrs. Sam Wearley. 

STEAMED BROWN BREAD. 

1 egg beaten; \\ cups graham flour; 

1-J cups new milk; 2 heaping teaspoons baking pow- 

2 cups bran; der; 

\ cup chopped nuts ; 2 tablespoons soft butter ; 

\ cup each of figs and raisins ; \ teaspoon of salt. 

4 tablespoonsful molasses; 

Mix in the usual manner, put in a round cream bread pan and 
steam 1^ hours. 

Myrtle Ware. 

YEAST BISCUITS. 

When making your yeast bread reserve 1 pint sponge, add \ 
cup lard or butter, 1 teaspoon salt and 1 teaspoon of sugar, mix stiff 



82 TEE IDEAL COOK BOOK 



as bread dough, let rise the second time. Pinch off in bits the size 
of .a hen egg, and place to rise in deep tins. Let the bulk double 
and bake in a quick oven. 

PARKER HOUSE ROLLS. 

1 cup new milk; \ cup white butter; 

2 cups bread sponge; J cup sugar; 

1 desert spoon salt ; Pinch of soda. 

When making bread reserve, before it has risen, 2 cups of the 
sponge that has been prepared for the bread. Add other ingredients 
to it, let stand in a warm place until light. Mix softer than for 
bread. Let the dough rise until nearly double its bulk. Knead down 
slightly, let double its bulk again, invert on floured bread board, do 
not knead, sprinkle with flour, roll nearly \ inch thick, cut out with 
cutter 3 inches in diameter. Pull in oblong shape, butter and fold 
together placing \ inch apart in a pan. Let rise until very light and 
bake. May be warmed over after several days old by placing in 
slow oven a few minutes. This makes three dozen. 

BUNS. 

Make same as Parker-house rolls, cut the same size leaving 
them round, or cut in 2-inch squares and tuck corners under until 
they become round, flatten out \ inch thick, when placing in the pan. 
This is the baker's method of cutting them and does away with the 
scraps left when using a cutter. The tops should be greased with 
melted butter when put to rise and when done. 

CINNAMON ROLLS. 

2 cups bread sponge ; Level teaspoon salt ; 
■J cup sugar ; Pinch of soda. 

\ cup butter; 

Reserve the sponge before it has risen. Mix the dough the 
same consistency as for Parker house rolls. Let it rise the second 
time, invert on floured bread board. Roll \ inch thick, cut in strips 
1 inch wide and 2 inches long. Warm a board or pan, lay a piece of 
muslin on it, dust it with flour, place the rolls on it 1 inch apart, 
cover with a tea towel and put in a warm place to rise until double 
the bulk. Drop into hot fat and fry. Roll in powdered sugar and 
cinnamon. Cool on a fine wire rest. 



THE WEAL COOK BOOK 



S3 



FRUIT ROLLS. 



1^ cups bread sponge ; 

i cup sugar ; 

J cup butter; 

1 teaspoon salt ; 

1 teaspoon cinnamon; 

1 well beaten egg; 



\ cup new milk; 

\ cup English currants 

\ cup raisins; 

Pinch of soda; 

\ of a nutmeg. 



Mix the same as Parker-house rolls, set to rise in a warm place 
until double its bulk, then knead well, form into rolls four inches 
long and a little smaller than a broom handle, lay cross-wise in a 
pan barely touching each other. Let rise to double the size, bake in 
a moderate oven. When done ice each roll across the center with 
melted fondant. 



SWEET RUSKS. 



f cake yeast foam; 
1^ cups new milk ; ; 
1 egg and 1 white; 
^ cup sugar ; 



\ cup white butter; 
1 teaspoon salt ; 

A little nutmeg and a pinch of 
soda. 



Soak the yeast in J cup warm water for \ hour. Scald milk, 
pour it over 1 tablespoon flour, moistened with warm milk to pre- 
vent lumps. Cool milk until tepid. Add sugar and yeast and enough 
flour to make a soft batter. Let stand over night in a warm place. 
In the morning dissolve soda in \ cup hot water and stir into it. Add 
other ingredients and a little warm flour, stir in batter and let rise 
again. When light mix soft and let rise double its bulk. Turn on 
floured bread board, roll and cut same as buns. Let stand until very 
Jight and bake. May be made in the morning and baked before ev- 
ening if desired. 




84 TEE IDEAL COOK BOOK 



MEMORANDA 



s 


BISCUITS AND 
MUFFINS 





SODA BISCUITS. 



3 cups winter wheat flour ; 

1 cup buttermilk; 

1 scant teaspoon salt; 



1 heaping tablespoon lard ; 

\ teaspoon soda ; 

1 teaspoon baking powder ; 



Put 2\ cups sifted flour into dough pan. Make hole in the cen- 
ter, into which pour the buttermilk. Add salt. With the tips of the 
fingers make a soft batter as for pancakes, then add the lard and 
when blended with the batter add the remaining J cup of flour and 
baking powder. Knead it as lightly as possible, to a medium stiff 
dough. 

BAKING POWDER BISCUITS. 



1 cup sweet skimmed milk, or 
\ cup new milk and \ water ; 

2 teaspoons baking powder; 



1 heaping tablespoon soft lard ; 
\ teaspoon salt ; 
3 cups flour. 



Mix as for soda biscuits, handling as little as possible. Use only 
best winter wheat flour. 



EGG BISCUITS. No. 1. 



f cup sweet milk ; 

1 teaspoon sugar ; 

2 teaspoons baking powder 



2-J cups flour; 

2 level tablespoons butter ; 

\ teaspoon salt, liberal; 

2 well beaten eggs; 

Beat eggs well, add the soft butter and beat well. Add the 
milk, sugar and salt and 2 cups of flour. Blend it lightly with Bak- 
er's whisk or wire egg beater. Add baking powder to the remaining 
^ cup of flour, and fold in lightly. Drop in spoonfuls one inch apart 
on a buttered pan. Bake in a quick oven for ten minutes. 

EGG BISCUITS. No. 2. 

3 cups flour ; 1 egg well beaten ; 
2 level tablespoons butter ; 1 cup sweet milk ; 

1 teaspoon salt; 2 teaspoons baking powder. 

Mix in the same manner as egg biscuits No. 1. 



Winter wheat flour should be used for biscuits. 



86 THE IDEAL COOK BOOK 



KNEADED BISCUITS. 

3 cups flour; 1 teaspoon salt; 

1 cup milk ; 1 teaspoon sugar ; 

J cup butter or lard ; 2 teaspoons baking powder. 

Sift flour, baking powder, sugar and salt all in the flour. Pour 
in milk, add shortening, and mix well. Turn out on board and knead 
for 5 minutes, , using as little flour as possible. Roll ^ inch thick, 
cut in squares with a sharp knife. Gash 2 times across the top, bake 
in a quick oven for 15 minutes. 

TWIN BISCUITS FOR LUNCHEON. 

Use recipe for baking powder biscuit, using J cup butter in- 
stead of lard. Roll dough -J inch thick, spread one-half with melted 
butter, double the unbuttered end over, roll slightly again. Use 
cutter as shown on front page. Bake in quick oven. Open and 
spread with red raspberry jam and whipped cream or fresh crushed 
strawberries. 

GRAHAM BISCUITS. 

1 cup sweet milk ; 1 teaspoon sugar ; 

J cup soft butter; 2 cups graham flour, or enough to 

2 teaspobns baking powder ; make soft dough. 
i teaspoon salt; 

Cut out and bake the same as other biscuits. 

LAXATIVE BISCUITS. 

1 egg well beaten ; 1 cup graham flour ; 

2 dessert spoons Orleans molasses ; 1-| cups bran ; 

1 cup rich sweet milk ; -| teaspoons salt ; 

1 tablespoon butter; 2 teaspoons baking powder. 

Sour milk may be used instead of sweet milk, by using a liberal 
J teaspoonful soda. Dr. Wm. A. McConnell. 

DIXIE BISCUITS. 

Sift a heaping teaspoonful of baking powder, with 3 cups win- 
ter wheat flour, and | tespoonful salt, put in dough pan, rub 1 table- 
spoonful of lard lightly into it, put 1 egg white into a cup. Beat until 
light, pour into it § cup sweet milk, pour over the flour, mix lightly 
with a fork, to a soft dough, handle as little as possible, cut, butter 
and fold, same as Parker-house rolls. Bake in a quick oven. 



THE IDEAL COOK BOOK 87 



QUEEN OF MUFFINS. 

J cup butter; 3 cups flour; 

1 cup sugar ; 3 teaspoons baking powder ; 

2 eggs well beaten; 1 scant cup milk. 

Cream the butter, add gradually the sugar, then the eggs. Sift 
the flour and baking powder together thoroughly and add alter- 
nately with the milk to the first mixture. Bake in hot buttered gem 
pans twenty-five minutes. 

TWIN MOUNTAIN MUFFINS. 

5 cup butter; 3 cups flour; 

} cup sugar ; 2 tablespoons baking powder ; 

1 egg well beaten; 1 cup milk. 

Cream the butter, add gradually the sugar, then the egg. Sift 
the flour and baking powder together thoroughly and add to the first 
mixture, alternately with the milk. Bake in hot buttered gem pans 
twenty-five minutes. 

RICE MUFFINS. 

1\ cups flour; \ teaspoon salt; 

\ cup rice ; 1 cup milk ; 

3 teaspoons baking powder ; 2 eggs well beaten. 
\ cup melted butter; 

Sift together thoroughly the flour, baking powder and salt. Add 
the rice, working in with the tips of the fingers, and gradually the 
milk, egg and butter. Butter muffin rings, place in a buttered pan 
and fill two-thirds full with the mixture. Bake in a moderate oven 
twenty-five to thirty minutes. The same mixture may be baked in 
gem pans. 

OATMEAL MUFFINS. 

1 cup warm cooked oatmeal; 3^ teaspoons baking powder; 

3 cups flour ; ; 1 teaspoon salt ; 

1 cup milk; 2 eggs well beaten; 

\ cup sugar ; 1 tablespoon melted butter. 

Prepare and cook in the same manner as rice muffins. 



88 



TEE IDEAL COOK BOOK 



CORN MUFFINS. 



1 egg, well beaten ; 

1 scant teaspoon salt ; 

2 teaspoons sugar; 
\ teaspoon soda ; 



1J cup thin sour cream; 

1 cup corn meal ; 

f cup flour; 

1 teaspoon baking powder. 



Sift in the flour and fold in last of all. Drop in gem pans and 
bake. This makes 8. Sweet cream and baking powder can be used 
instead of the sour cream and soda, or 1 cup buttermilk and 1 heap- 
ing tablespoon of butter instead of sour cream. 

WHOLE- WHEAT MUFFINS. 



1 egg well beaten ; 

1 cup sweet milk; 

2 teaspoons baking powder 



1 heaping tablespoon soft butter; 

2 teaspoons sugar; 
1 teaspoon salt. 



To the above add 1^ cups whole wheat flour, and mix as for 
corn muffins. 

GRAHAM MUFFINS. 



1 cup sour cream; 

1 egg well beaten; 

1 teaspoon salt; 

1 tablespoon Orleans Molasses 



|- teaspoon soda; 

1 teaspoon baking powder 

1^ cups graham flour. 



J cup butter; 

i cup sugar; 

legg; 

1 cup huckleberries ; 



HUCKLEBERRY MUFFINS. 

If cups flour; 

3 teaspoons baking powder; 

\ teaspoon salt ; 

1 cud sweet mill 



x - — 7 

cup sweet milk. 



Beat the butter and sugar until creamy, add the egg well beaten, 
then the berries. Next add the milk and lastly the flour, baking 
powder and salt sifted together. Bake in greased muffin pans about 
20 minutes. 




TEE IDEAL COOK BOOK 89 



MEMORANDA 



1 


GRIDDLE CAKES AND 
CORN BREAD 


s 



INDIAN GRIDLE CAKES. 



1 cup flour ; 

1 tablespoon melted butter; 

\ teaspoon sugar. 



1 cup Indian meal; 

2 eggs; 

\ teaspoon salt ; 
2 teaspoons baking powder ; 

Put meal into a mixing bowl, and pour enough scalding milk 
over it to make a thin mush. When cold add the flour and enough 
cold milk to make a thin batter. Add eggs, sugar, salt and butter, 
beat until full of bubbles. Bake on a well-greased hot griddle. 

WHOLE WHEAT GRIDDLE CAKES. 

1 cup white flour, \\ cups whole wheat flour, 2 tablespoons sugar, 
i teaspoonful salt, 1 tablespoon melted butter, If cups milk, 3 tea- 
spoons baking powder. 

Stir in all the flour except the last \ cup, into which the baking 
powder should be sifted, fold in lightly. 

ONE-EGG GRIDDLE CAKES. 



3 teaspoons baking powder; 

1 egg; 

2 cupfuls milk. 



3 cupfuls flour; 

1 teaspoon salt ; 

2 tablespoons melted butter; 

Sift the dry ingredients, separate the egg, and add to flour the 
milk and beaten yolk. Beat thoroughly, add the melted butter and 
white of egg, beaten to a stiff froth. Bake at once. If preferred, 
sweet milk and baking powder may be substituted for the sour milk 
and soda. 

BREAD PANCAKES. 



1 cupful bread crumbs (soaked in) 
1 pint sour milk; 
1 tablespoonful melted butter; 
1 teaspoon salt; 



1 level teaspoon soda ; 

2 eggs, well beaten; 

Enough flour to make a medium 
stiff batter. 



WAFFLES. 

2 cups flour; 1 cup milk; 

2 teaspoons baking powder ; 2 eggs ; 

\ teaspoon salt; 1 tablespoon melted butter. 



TEE IDEAL COOK BOOK 91 

Sift together thoroughly the flour, baking powder and salt. Add 
gradually the milk with the yolks of the eggs beaten until thick, 
then add the butter and the whites of the eggs beaten to a stiff froth. 
Fry on a hot. well greased waffle iron. Serve with maple syrup. 

CORN FRITTERS. 

1 cup grated corn; H cups milk; 1 cup flour; 1 teaspoon baking 
powder ; 1 teaspoon melted butter ; 2 eggs ; 1 teaspoon salt. Fry in 
hot lard. 

OORNMEAL PANCAKES. 

f cups of white flour; 1^ cups of corn meal; 

1 pint of sour milk ; 1 egg yolk ; 

1 tablespoon sugar ; Pinch of salt ; 

Add to the above mixture melted butter, the white of 1 egg and 
| teaspoon soda in a little water. 

Mrs. R. G. Culbertson, Mitchell, S. D. 

SELF-RAISED BUCKWHEAT CAKES. 

1 quart of lukewarm water, 2 tablespoonfuls of molasses. Into 
this stir enough of the self-rising or prepared buckwheat flour to 
make a thin batter. The molasses is put in to give them a nice brown 
color in cooking, and not to sweeten them, as some might suppose. 
The advantage of this prepared flour is that it is not necessary to 
set them over night, as they are ready to bake as soon as mixed. 
This flour can be obtained at any grocery; also wheat flour for wheat 
pancakes, which comes prepared in the same way. 

BUCKWHEAT CAKES. 

1 quart of lukewarm water; 1 cake yeast foam soaked; 

1 cupful of flour; 1 tablespoon brown sugar. 

To this add enough buckwheat flour to make a thin batter. Let 
them stand over night to rise, and in the morning dissolve J spoon- 
ful of soda in -| cupful of lukewarm water, and stir this into the 
batter, then fry quickly. 

PANCAKES. 

2 eggs ; 1 level teaspoon soda; 
1 pint of sour milk ; Pinch of salt ; 
Enough flour to make a 1 teaspoon sugar. 

stiff batter; 

Fry on a hot griddle. 



92 



THE IDEAL COOK BOOK 



CORN PONE. 



1 pint new milk; 

1 pint butter milk ; 

2 cups flour; 

5-| cups corn meal; 
2 eggs beaten ; 
J nutmeg; 



J cup of butter ; 

1 tablespoon N. 0. molasses 

1 tablespoon sugar; 

1 teaspoon soda; 

1 teaspoon salt ; 

2 teaspoons baking powder; 



Boil the new milk, pour it over 1 cup of the meal, add butter, 
sugar and molasses, beat until cold, dissolve the soda in the sour 
milk and pour into the above mixture, add eggs, stir all well, add the 
remaining meal, flour and baking powder, fold in lightly. Steam or 
bake 1 hour or more. 



TIP-TOP CORN-BREAD. 



2J cups corn meal ; 
\ cup flour; 
2 cups new milk; 
1 egg well beaten; 



\ cup soft butter; 

1 teaspoon salt; 

2 teaspoons sugar; 

3 teaspoons baking powder. 



Stir 2 cups of the meal in the milk and egg, add sugar and salt. 
Rub butter and flour together, dust a little over bottom of well- 
greased pan. Add the rest to the batter, mix baking powder in the 
remaining -J cup of meal, stir in quickly. Drop in pan and bake in 
hot oven. 



BUTTERMILK CORN BREAD. 



cup buttermilk; 
cup sour cream; 
egg well beaten; 
scant teaspoon soda; 



2J cups corn meal; 
1 teaspoon salt; 

1 teaspoon baking powder; 

2 teaspoons sugar; 



Add baking powder and soda to last \ cup of meal, stir in and 
bake immediately. 



SOUTHERN HOE-CAKE. 

Put 1 pint boiling water into a dough pan, 1 teaspoonful sugar, 
1 teaspoonful salt, stir in enough corn-meal to make a stiff batter. 
Moisten the hands in cold water, and form into thin flat cakes. Bake 
on griddle, or drop into well greased pan and bake. 

Mrs. J. W. Cunningham. 



THE WEAL COOK BOOK 93 



MEMORANDA 




PLAIN PIE CRUST. 

5 cups flour (winter wheat) ; 1 heaping cup lard; 

1 scant cup cold water; 1 level teaspoon of salt. 

Chop flour and lard well together with round chopping knife. 
Add salt. Mix in a flat pan. Pour water around over top, shake 
well. Finish mixing with a fork. Press dough together in a roll 
about 4 inches in diameter. Do not knead. Place on one end of the 
bread board, and slice off in inch slices or enough to make one crust. 
The bottom crust should be kneaded, or made from what is trimmed 
off the edges of pies, but the top crust must never be kneaded if one 
wishes it to be nice and flaky. This is as rich as any one should eat, 
but if a richer crust is desired use 1 cup less flour, and J less of water. 

SWEET CREAM PIE CRUST. 

Sift 3 cups flour and \ teaspoonful of salt together, use enough 
separated cream to make a medium soft dough. Mix same as other 
pie crust. This is recommended for those who cannot eat a richer 
paste. 

PUFF PASTE. 

1 quart winter wheat 1 pound butter; 

or pastry flour; A little ice water. 

Pinch of salt ; 

All the utensils used should be ice cold. Chill the flour ; divide 
the butter into three parts, wash and pat each into a thin oblong 
pat ; wrap two of the butter pats in a napkin and place them between 
pans of cracked ice ; with the tips of the fingers work the other but- 
er pat into the flour, keeping plenty of flour between the butter and 
the fingers ; add ice water, using as little as possible to make a smooth 
paste ; toss the paste on the floured board, knead just enough to form 
a ball shape ; pat and roll out one-fourth inch thick, keeping paste 
a little wider than long and corners square ; lay one pat of the but- 
ter on the paste, dredge very lightly with flour; fold over the paste 
so as to enclose the butter; roll up like a jelly roll; pat and roll out 
one-fourth inch thick ; add butter and roll out as above. After all of 
the butter has been added, fold and roll out four or five times; the 



TEE IDEAL COOK BOOK 95 



more times it is folded and rolled out the more air will be enclosed. 
The more air retained in the paste the more puffy it will be. The 
rolling should be done with gentle strokes from the center out. As 
often as the paste becomes a little soft, place it in a napkin between 
two pans of cracked ice and let it stand until thoroughly chilled. The 
pastes should be ice cold when put into the oven. Puff paste re- 
quires a hot oven, the greatest heat coming from the bottom ; turn 
frequently that it may rise evenly ; when well risen, decrease tem- 
perature of oven. 

Puff paste should be used for pies, patties, vol-au-vents, rissoles, 
cheese straws, tarts, turnovers, etc. 

MY FIRST CREAM PIE. 

f cup soft white sugar ; li cups thin cream or rich milk ; 

2 tablespoonfuls flour; Little nutmeg. 

1 tablespoonful butter ; 

Melt butter and spread over bottom of crust. Mix sugar and 
flour together and put on top of melted butter. Pour the milk over, 
grate nutmeg on top, and bake a rich brown. Eat warm. 

1870. 

WHIPPED CREAM PIE. 

With a dover egg-beater beat until stiff one cup separated 
cream, a day old, add \ cup powdered sugar, beat again, add lemon 
and vanilla flavoring. Pour into a pie shell, previously baked. Dec- 
orate top with Maraschino cherries. Set in ice chest until ready to 
serve. 

ORANGE CREAM PIE. 

2 scant cups rich milk ; 1 tablespoonful of butter ; 

1 scant cup sugar ; 2 tablespoonfuls of corn starch ; 

2 egg yolks; Pinch of salt. 

Flavor with grated orange peel, or extract of orange. Dissolve 
corn starch in \ cup of warm milk. Add beaten yolks to milk and 
beat together. Boil \\ cups of milk with the butter and sugar, and 
beating well, pour over the former. Return to sauce pan and let 
simmer. Pour in baked pie shell. Put the well beaten white of one 
egg and 1 tablespoonful of sugar over the top, and brown in cool 
oven. 



96 TEE IDEAL COOK BOOK 



BANANA PIE. 

Can be made the same as orange cream pie by using the banana 
flavor or 1 large crushed banana instead. 

CUSTARD PIE. 

2 cups new milk ; 2 large or 3 small eggs ; 

•J cup sugar ; Little nutmeg and pinch of salt. 

Beat eggs slightly, add sugar and beat again. Pour in milk. 
Stir well before pouring into crust. Best baked in a fireless cooker. 

COCOANUT PIE. 

Prepare same as for orange cream pie. When ready to pour in 
pie shell, add -| cup shredded cocoanut. Beat whites of 2 eggs stiff. 
Add 1 tablespoonful sugar, spread on top and sprinkle with shred- 
ded cocoanut. Brown in cool oven. 

ORANGE PIE. 

Juice of one large orange, and grated peel. 1 cup sugar, \ lem- 
on, 1 tablespoonful butter, 2 level tablespoonsful of corn starch, 
yolks of 2 eggs. Dissolve corn starch in the orange juice, add the 
beaten yolks. Put 1^ cups of water in a sauce pan with the sugar 
and butter. When boiling hot pour over the beaten yolks and corn 
starch, return to sauce pan, add lemon juice and let simmer until 
well cooked. Pour into pie shell, and cover top with beaten whites 
and 1 tablespoonful of sugar and brown in oven. 

LEMON PIE. 

A good lemon pie is made the same as orange pie by using 1 
whole lemon and grated peel and omitting the orange. 

BUTTER SCOTCH PIE. 

1 cup brown sugar; 1 tablespoonful flour; 

1 tablespoonful butter ; Yolks of 2 eggs, well beaten. 

1 cup rich milk; 

Boil butter, sugar and milk together. Dissolve flour in 2 table- 
spoonfuls warm milk. Add yolks, and pour the boiling milk over 
them. Return to sauce pan and stir well until it simmers. Pour in- 
to pie shell previously baked. Cover top with a meringue. Flavor 
with vanilla. 



THE IDEAL COOK BOOK 



97 



PUMPKIN PIE. 



4 cups cooked pumpkin; 
2 cups sugar; 



4 eggs well beaten; 
2 cups rich milk. 



Select a first class, old fashioned sweet pumpkin, with a deep 
orange colored center. Cut a hole in top the size of a tin cup. Re- 
move seeds and stringy part. Put into a pan with wire rest in the 
bottom. Bake in a hot oven (wash day is a good time), about 
four hours, or until well done. Do not burn. When cool, peel and 
rub through a fine colander. This makes three medium sized pies. 

MINCE PIES. 

8 cups coarse ground cooked beef ; J pound ground citron; 

16 cups tart apples chopped ; J pound English currants ; 

3 cups granulated sugar; 1 pound Oak Leaf raisins; 

1 cup light brown sugar; 1 small nutmeg grated; 

8 cups cold water ; 1 teaspoon each of cloves and pep- 

3 oranges, juices of; per; 

-| cup strong boiled cider vinegar; 2 teaspoons cinnamon ; 

1 cup boiled cider ; 2 teaspoons all spice ; 

Grated peel of 2 oranges; \ teaspoon salt. 

Select a nice piece of beef neck, weighing 5 pounds or more. 
Salt and boil as for pot roast (a fireless cooker is best for this). 
If boiled on the stove cover with water and boil nearly dry. When 
cold, grind fat and all on coarse plate of meat chopper. Add \ 
cup chopped suet. Select nice tart apples, (Baldwins, Greenings or 
Bell-flowers are best). Mix all together and set in a cool place. A 
little brandy may be added if desired. 

This is my own tested recipe I have used for years. 

CHOCOLATE PIE. 



1 heaping tablespoon cocoa ; 
f cup sugar ; 
Yolks of 2 eggs. 



\\ cups new milk ; 

\ cup butter; 

2 tablespoons corn starch ; 

2 egg whites; 

Boil the milk and butter together, sift the sugar and cocoa to- 
gether, and stir. Dissolve corn starch in -J cup of the milk, then 
beat yolks and mix with it, Pour into the boiling mixture, stir un- 
til it boils, pour in a pie shell. Cover the top with beaten whites and 
1 tablespoon sugar. Brown in the oven. 



98 TEE IDEAL COOK BOOK 

VINEGAR PIE. 

1 tablespoon of butter spread in the bottom of pie crust, 1 heap- 
ing cup of brown sugar, 2 tablespoons flour blended together. Sprink- 
le it lightly over the butter. Add 2 tablespoons cider vinegar, pinch 
of salt and a little nutmeg to 1^ cups boiling water, pour in crust 
and bake. 

IMPROVED VINEGAR PIE. 

3 tablespoons vinegar ; 2 tablespoons flour ; 

1 tablespoon butter; 1 egg white; 

1^ cups boiling water; Nutmeg to taste; 

1 egg yolk; Pinch of salt. 
1 heaping cup brown sugar; 

Boil sugar, vinegar, butter and water together, dissolve the 
flour in a tablespoon of water, add the egg yolk, beat well, stir in 
the above mixture and boil. Beat stiff the egg white, and pour the 
boiling mixture over it. Pour into an unbaked crust and bake in a 
quick oven. Serve warm. 

CRANBERRY PIE. 

Line a pie pan with rich paste, blend i cup flour and 1 cup 
of sugar together and sprinkle into the crust, put 1 scant layer of 
berries on top of the flour. Pour over all 1 cup boiling water, with 
a small pinch of salt added, put on top crust, pinch edges together 
well and bake the same as rhubarb pie. 

Mrs. W. W. Ross. 

HUCKLEBERRY PIE. 

The berries should be cooked and cooled before making into 
pies. To each quart of berries use f cup of sugar and 1 tablespoon- 
ful of vinegar, while cooking, sprinkle a little flour into the pie be- 
fore putting on top crust, bake as other pies, serve cold with a slice 
of ice cream on top. 

Mrs. D. H. Reardon, Marion, Ind. 

Use only best winter wheat flour for pastry; for puff paste, use one tea* 
spoonful of corn-starch, to each cup of flour, or use regular pastry flour, roll 
puff paste with a beer or amonia bottle, filled with ice water, use a marble* 
slab, or a tin bread board, cooled with ice water. 



THE IDEAL COOK BOOK 99 



EARLY APPLE PIES. 

Select good tart cooking apples, such varieties as Red Astra- 
khan, Yellow-transparent, and Duchess of Oldenburg. Slice thin, 
sprinkle over them \ cup sugar, little flour, and a little grated nutmeg 
or spice. Bake in a rich crust. 

GREEN TOMATO PIE. 

Take green tomatoes that are barely turning. Slice fine. Press 
out juice. Put a tablespoonful of butter, f cup brown sugar, and 
the tomatoes in a sauce pan. Let simmer 5 minutes. Dissolve 1 
heaping tablespoon of flour in 1 tablespoon strong vinegar, and stir 
in the boiling tomatoes. Flavor with cinnamon, spice and nutmeg. 
Cool or not and pour in crust. Bake with top crust a rich brown. 
Ground cherry pie can be made the same way with the ad- 
dition of a little more vinegar. 

BUTTER SCOTCH PIE. 

1 cup brown sugar, 5 tablespoonfuls water. Butter size of a 
walnut and boil to the soft ball stage. 

(Part 2.) 
Yolks of 2 eggs. 2 tablespoonfuls flour. \ pint milk. Stir in- 
to syrup and boil until thick. Put into shell and add beaten whites 
and 1 tablespoonful sugar over top. 

Laura Lucas 

RAISIN PIE. 

i cup sugar ; 1 egg ; 

1 teaspoon vinegar; 1 tablespoon flour; 

I cup raisins ; 1 cup boiling water. 

Add lump of butter and boil until thick. 

Laura Lucas. 

APRICOT PIES. 

Cover 1 pound dark red dried apricots, 3 inches deep with boil- 
ing water; soak ^ day where they will be almost scalding hot (in 
fireless cooker), but do not boil. When done add 1 pt. sugar, and 
let come to the boil, cool and run through a colander. Return to 
fre and add 1 tablespoonful of corn starch, dissolved in 2 of warm 
water. Add beaten yolks of three eggs to the starch and water; 
stir into apricots. It should be about as thick as whipped cream. 
This method takes the sharp strong taste from apricots, and is nice 
for either pies or sauce. 



100 THE IDEAL COOK BOOK 

PINEAPPLE PIE. 

1 grated pineapple; 1 cup separated cream; 

J cup butter; 5 eggs. 

1J cups sugar; 

Whip the cream and white of eggs stiff; add \ cup of the sugar 
to each, beat again, add the other \ cup to the pineapple and egg 
yolks. Add the whipped cream to the pineapple and yolks. Beat 
well. Lastly fold in well beaten whites and bake with or without 
top crust. 

MOCK ORANGE PIE. 

Chop enough tart cooking apples as you would for mince pie. 
Put into pie crust. Grate the yellow peel from 1 orange and add 
to the juice of the orange. Pour over the apples. Add liberal J 
cup sugar. Put on top crust and bake. This is fine. 

APPLE PIE. 

Prepare same as mock orange pie, omitting the orange, or ap- 
ples may be sliced and a little spices and butter added. 

DRIED APPLE PIE. 

Stew some old fashioned dried apples until ' tender leaving 
enough juice to cover well, sweeten to suit the taste. Add spice and 
nutmeg and bake with a rich crust. There is nothing better. 

RHUBARB PIE. 

Select nice tender rhubarb. Wash and dry well, cut in half 
inch bits. Put 1 tablespoonful flour in bottom of crust. Put in 
a layer of the rhubarb. Sprinkle liberal -J cup sugar over top. Do 
not use any water. If the plant is old it should be peeled, and use 
a little more sugar. Wet edges of bottom crust with a little cold 
water and flour, dissolved in it. Put on top crust, press edges well 
with the hands. Cut off crust, and crimp. Insert a piece of maca- 
roni 2 inches long in an opening in crust, to allow the steam to es- 
cape, which prevents the juice from running out. 

This method should be used in making any juicy fruit pies. 

TO CAN GREEN TOMATOES for winter pies, prepare and cook same as 
for pies, omitting flour and spices. Can as other fruit. The spices and flour 
must he added when making the pies. 

Ice cream is fine served with all herry pies, and peach pie. 



THE IDEAL COOK BOOK 101 



FRESH GOOSEBERRY PIE. 

1 tablespoonful flour ; \ cup sugar, and J cup boiling water. 

Mix sugar and flour together, and put ir> the bottom of crust. 
Fill with berries. Pour over the boiling water. Put on top crust, 
and bake the same as rhubarb pie. If canned berries are used omit 
the water. 

GREEN CURRANT PIE. 

Make the same as gooseberry pie, using \ cup of water in- 
stead of -J. 

RIPE CURRANT PIE. 

Make same as green currant pie, omitting the water, 

PEACH PIE. 



j 



\\ cups crushed peaches ; \ cup thick cream ; 

J cup sugar; Pinch of salt. 

\ cup flour; 

Stir all together, pour into pan with one crust and bake. Ban- 
ana or other fruit pies can be made in the same manner. 




102 TEE IDEAL COOK BOOK 



MEMORANDA 



THE IDEAL COOK BOOK 103 



MEMORANDA 



104 THE IDEAL COOK BOOK 



TABLE OF WEIGHTS AND MEASURES. 

4 teaspoonfuls of a liquid equal 1 tablespoonful. 

4 tablespoonfuls of a liquid equal -J gill or J cup. 

■J cup equals 1 gill. 

2 gills equal 1 cup. 

2 cups equal 1 pint. 

2 pints (4 cups) equal 1 quart. 

4 cups of flour equal 1 pound, or 1 quart. 

2 cups of solid butter, equal 1 pound. 

\ cup of solid butter equals J pound, 4 ounces. 

2 cups of granulated sugar equal 1 pound. 

2-J cups powdered sugar equal 1 pound. 

2\ cups of brown or A sugar equal 1 pound. 

1 pint of milk or water equals 1 pound. 

1 pint chopped meat equals 1 pound. 
10 eggs shelled equal 1 pound. 

8 eggs with shells equal 1 pound. 

2 tablespoonsful of butter equal 1 ounce. 

2 tablespoonfuls of granulated sugar equal 1 ounce. 

4 tablespoonful of flour equal 1 ounce. 

1 tablespoonful of butter equals \ ounce. 

4 tablespoonful of butter equal 2 ounces or -J cup. 

In measuring for the recipes in this book, flour, powdered, 
brown and A sugar, are measured rounding, while granulated sugar 
and butter are scarcely level. 

The cup used in the above table of measurements, is the stan- 
dard measuring cup in general use, holding one-half pint. One 
should have two cups, one marked in thirds and one in fourths. 
Granulated and powdered sugar should be sifted through a fine 
sieve, while brown and A, or soft white as it is generally called, 
should be rolled before using. 

If new milk is used, dilute one-half with cold water. Butter 
should be soft, but not melted. "White butter makes whiter, lighter, 
cakes ; it is best to use a little salt in cakes made without butter. 

Always sift flour once before measuring, dip the flour into the 
cup with a spoon and sift the baking powder through the last cup 
of flour twice, folding in lightly, the last thing. 




LOAF AND LAYER 
CAKES 




ANGEL FOOD CAKE, No. 1. 

J2 large egg whites (or 1 heaping cup of flour; after it 

13 small ones) ; has been sifted; 

Ij cups granulated sugar 1 level teaspoon cream of tartar; 

after it has been sifted; Pinch of salt; 

1 heaping teaspoon corn starch; Flavor with lemon and vanilla. 

(If pastry flour is used omit the corn starch.) 

To make Angel food cake successfully, the eggs should not be 
less than 4 or 5 days old in the summer, and should be kept in a re- 
frigerator or cellar ; but, in the winter they may be 8 or 10 days old, 
and kept cool but not allowed to chill; always have oven the right 
temperature and all materials ready before commencing the cake. 
Sift sugar through a hair sieve, measure and set aside, put cream of 
tartar and corn starch in the measuring cup, and with a spoon fill 
the cup heaping full of flour, sift once or twice on a paper and set 
aside. Separate the whites from the yolks, being very careful not 
to get the least speck of the yolk in ; put whites in a cool dry mixing 
bowl, add a pinch of salt, beat with a wire egg whip until stiff and 
dry. Drop flavoring around over top, put sugar in a flour sieve 
having a handle, hold above mixing bowl and allow it to sift in, 
while beating with the other hand. Beat barely long enough to 
blend the sugar with the eggs in the bottom of the bowl. Put flour 
in the sieve and shake gently with one hand, while folding in with 
the other, using an aluminum or silver spoon. Fold only long- 
enough to distribute the flour to the bottom of bowl, as much beat- 
ing after the flour has been added lessens the amount of dough and 
makes it thin and stringy, (this is the most important part.) Pour 
the dough Into a hissing hot Angel-food pan, which has hooks pro- 
jecting one inch above top. (See illustration on page opposite pre- 
face. )Set in the center of the oven, lay a large tin lid on the hooks, 
do not open oven for fifteen minutes ; then remove lid and lay it on 
grate above the cake, then if it bakes too hard on top, open the door 
about an inch or set a pan of boiling water on grate ; if it bakes too 
hard in the bottom, open the clean-out door below oven for a few 
minutes, or place an asbestos mat under the cake in the beginning. 

Begin with temperature of 225 and increase to 250, or accord- 
ing to kind of stove used. This temperature applies to a "HOME 
PRIDE RANGE." 

Bake from fifty to sixty minutes. Test with a fine tooth-pick 



106 



THE IDEAL COOK BOOK 



or broom straw in the usual way, or until it shrinks a little from 
the edges of the pan. 

Invert to cool in a closed cupboard, where the air cannot strike 
it for two hours; if it rises above the hooks, invert over a low one 
gallon crock. When cold remove hooks, loosen edges carefully by 
running a thin sharp knife around pan and spout ; rub off all brown 
crust from top and sides, remove from the bottom on which it was 
baked and rub crust from bottom also ; place on a layer pan bottom, 
cut a thin piece of soft bread to fit hole in the center made by the 
spout. Ice with boiled white icing, spread with a spatula, which 
can be bought at any ten cent store. 

ANGEL FOOD CAKE, No. 2. 

Eight large or nine small egg Pinch of salt ; 

whites ; | teaspoon cream of tartar ; 

1 cup sugar ; Flavoring. 

1 teaspoon corn starch ; 

Mix the same as for Angel-food cake No. ; 
minutes. 

SUNSHINE CAKE. 



Bake about 45 



\ teaspoon cream of tartar 
1 teaspoon corn starch; 
Pinch of salt. 



9 egg whites; 

7 egg yolks ; 

1 rounding cup granulated sugar 

I teaspoon extract of orange ; 

Beat yolks with Dover egg beater in small bowl until thick and 
light, add flavoring and set aside. Put corn starch and cream of 
tartar in measuring cup, fill rounding full of flour, sift once or 
twice and set aside. Beat whites until dry, beat in sugar, the same 
as for Angel-food, add yolks gradually and beat only long enough 
to distribute through the whites. Fold in flour the same as for 
Angel-food, and bake accordingly. Cool and ice in same manner. 

PERFECTION CAKE. 

12 egg whites ; 

3 cups powdered sugar or 

2^ of granulated; 
1 cup soft butter (White) ; 
\ teaspoon lemon extract ; 



1 cup sweet milk; 

3-J cups flour; 

\ cup corn starch; 

3 teaspoons baking powder. 



Use only sweet white butter, for white cakes; use your strong butter for 
dark cakes, cookies and for frying purposes. 

THE RECIPES IN THIS BOOK have ALL been tested; do not waste 
time and ruin your dough by testing, but take MY WORD for it. 



TEE IDEAL COOK BOOK 107 



Cream butter and sugar with hands until very light, add milk 
and half the flour a little at a time alternately, and beat well. Fold 
in half the beaten whites and one cup of flour lightly. Add remain- 
ing whites, sift corn starch and baking powder with the remaining 
half cup of flour. Fold in as lightly as possible with baker's whisk; 
drop around the edges of a large tube loaf pan, leaving the outer 
edges deeper than the center. Do not smooth the dough on top. 
This applies to all white butter cakes. 

DELICATE CAKE. 

If cups sugar;" 6 egg whites; 

| cup sweet milk; 3^ cups flour; 

-| cup butter ; 2 teaspoons baking powder. 

Mix and bake in the usual manner. 

WHITE CAKE. 

Cream f cup butter and 2 cups sifted granulated sugar half an 
hour, add beaten whites of four eggs and mix well, add 1 scant half 
cup corn starch, 1 cup flour, 1 cup milk, then 1^ cups flour mixed 
with two teaspoonful baking powder a little more than rounded. 
Beat well. Bake in two layers. 

Mrs. T. M. Stevenson. 

WHITE LAYER CAKE— LARGE. 

2 \ cups sugar; ^ cup corn starch; 

f cups butter ; 3-| cups flour ; 

1 cup milk ; 2 teaspoons baking powder ; 

8 eggs, whites of; Flavor with lemon or vanilla. 

If desired, two white layers and one pink one can be made for 
center layer. Color with Royces damask rose. This recipe makes 
a nice pink and white marble cake, by dropping in alternate spoon- 
fuls in loaf pan. 

Always close the outside door "before opening oven as the least bit of cold 
air will cause the cake to fall... Do not turn a cake while it is in the soft, 
runny stage. If Angel-food bakes too fast, it will be tough, if too slow, it will 
be coarse and yellow, therefore great care must be taken to have the tempera- 
ture "just right." 

Use a baker's whisk for beating and mixing cakes, or muffins. 



108 TEE IDEAL COOK BOOK 



WHITE JELLY CAKE. 

2 cups sugar; 8 eggs, whites of; 
-| cup butter; 3^ cups flour; 

f cup milk; 2 teaspoons baking powder. 

Bake in three layers, when cold spread any kind of bright jelly, 
lemon sauce or whipped cream between the layers. 

BRIDES' CAKE. 

2-J cups sugar ; 4^ cups flour ; 

1 cup milk ; 3 teaspoons baking powder ; 

12 eggs, whites only ; 

This makes three layers or a very large loaf cake. Fol- 
low the usual method for mixing butter cakes. 

PRINCESS CAKE. 

3 cups powdered sugar; 10 eggs, whites only; 
1 cup white butter; 4 cups flour; 

1 cup skimmed milk; 2 teaspoons baking powder. 

Flavor with rose, bake from one to one and a half hours. 

VANITY CAKE. 

1J cups sugar; J cup corn starch; 

■J cup butter; 2 teaspoons baking powder; 

\ cup milk ; 2 cups flour. 

Follow the usual method for mixing, mix the corn starch with 
the baking powder and add the last thing. Flavor with lemon and 
vanilla. 

FIG CAKE. 

\\ cups sugar ; 4 eggs, whites only ; 

\ cup butter ; 3 cups flour ; 

f cup milk ; 2 teaspoons baking powder. 

FILLING. 

2 cups light brown sugar, boiled with \ cup of water three min- 
utes, then add juice of 1 orange, \ lemon and 1 tablespoon butter. 



When making butter cakes, follow instructions given for mixing perfection 
cake. 

Use a wire egg whip, for heating egg whites and a Dover egg heater, for 
heating egg yolks, and for whipping cream. 



TEE IDEAL COOK BOOK 109 

Let come to the boil, then add the grated yellow part of 1 orange 
peel, 1 tablespoon corn starch, dissolve in water and boil again. 

Remove from fire and add 1 cup finely chopped figs, beat until 
cool and spread. 

CHOCOLATE LAYER CAKE. 

If cups sugar; 3 egg whites; 

\ cup butter ; 3-| cups flour ; 

1 cup milk ; 2 teaspoons baking powder 

Bake in two layers and ice with chocolate icing. Flavor with 
vanilla. 

WHITE CAKE. 

2 cups sugar ; 4 cups flour ; 
Scant cup butter; 7 eggs, whites only; 

1 cup sweet milk; * 2 teaspoons baking powder. 

Mix as perfection cake, bake in a loaf. 

MOCK ANGEL FOOD. 

1 cup sugar ; Pinch of salt ; 

2 egg whites ; 1 level teaspoon baking powder. 
1 cup boiling milk; 

Sift sugar, flour and baking powder four times. Put in a warm 
bowl, pour on boiling water and beat with a baker's whisk. Cool. 
Add the pinch of salt to the whites and beat stiff and dry. Blend 
with the above mixture and bake twenty-five minutes. 

Mrs. Ross Smetherhurst. 

PREMIUM COCOANUT CAKE. 

If cups sugar ; 6 eggs, whites only ; 

f cup white butter; 3J cups flour; 

1 cup skimmed milk; Jcup corn starch. 

Follow usual method for mixing butter cakes. Bake in loaf 
pan, in a medium hot oven from one to one and a half hours. When 
done invert to cool in a closed cupboard. When cold remove pan 
and crust the same as for Angel food. Split through the center, 
spread with boiled white icing and fresh shredded cocoanut in cen- 
ter and over top. 

Cake pans should be filled nearly two-thirds full if the cake is expected to 
rise to top of the pan; the dough should he higher at the outer edges. Do not 
jar the stove while cakes are baking. 



110 



THE IDEAL COOK BOOK 



PREMIUM MARBLE CAKE. 



If cups granulated sugar ; 
f cup white butter ; 
1 cup sweet milk; 

Mix in the usual manner. 



6 egg whites ; 
3f cups flour; 
2 tablespoons baking powder. 



DARK PART. 



3 scant cups flour; 

2 teaspoons cinnamon; 

1J teaspoons of cloves and spice 

2 level teaspoons baking powder. 



-J cup butter ; 

1 cup brown sugar; 

\ cup strong cold coffee 

Yolks of 4 eggs ; 

1 whole egg; 

Cream butter and sugar together, add well beaten yolks and 
1 cup of the flour, milk and 1 more cup flour, beat well. Add the 
remaining cup of flour, which has been sifted with the baking pow- 
der and spices, fold in lightly. Drop in large loaf pan light and 
dark parts alternately, bake one and one-half hours. 



NUT LOAF. 



1 egg; 

1 cup sugar ; 

1-| cups sweet milk 

^ teaspoon salt; 



4 cups flour ; 

4 teaspoons baking powder; 



1^ cups nuts. 



Mix and bake forty-five minutes. 



Code Finkle. 



SNOW CAKE. 



1 cup sugar ; 

•J cup sweet milk ; 

2 cups flour ; 

1 cup ground nuts ; 
\ cup butter; 



4 egg whites beaten stiff; 

2 rounding teaspoons baking 

powder ; 
Flavoring. 

Lillie Christy. 



BROWN SUGAR CAKE. 



1J cups brown sugar; 

1 cup thick sour cream; 

2 well beaten eggs ; 

Flavor with nutmeg, 
le top with brown sugar. 



N 



1 scant teaspoon soda 
\ cup chopped nuts ; 
2J cups flour. 

Drop in spoonfuls in dripping pan, sprink- 
Serve warm. 



All butter cakes, are better the day they are baked, and should not be 
iced until nearly cold, layer cakes require a hotter oven than loaf or sponge 
cakes, or angel-food. 



THE IDEAL COOK BOOK m 



PREMIUM FRUIT CAKE. 

| cup butter; 3 eggs; 

2 rounding cups brown sugar ; 1 pound chopped raisins ; 

\ cup molasses ; | pound citron chopped fine ; 

4 cups flour ; 1 cup chopped figs ; 

Cinnamon, spices and cloves; 1 teaspoon soda; 

\ nutmeg ; 1 teaspoon baking powder. 

1 cup strong coffee ; 

Use \ cup of the flour to dredge the fruit, and \ cup of the flour 
to mix the baking powder and soda. Fold it in lightly the last thing. 
This is a premium cake. 

WHITE FRUIT CAKE. 

2 cups granulated sugar ; \ cup prepared cocoanut ; 
1 scant cup butter ; 1 cup sweet milk ; 

1 pound English walnuts ; 1 cup seeded raisins ; 

2 slices candied pineapple ; 4 cups flour ; 

\ pound glazed cherries ; 3 teaspoons baking powder. 

6 eggs, whites of; 

Mrs. Lucretia Ware. 
PORK CAKE. 
2 cups of brown sugar ; 4 whole eggs ; 

\ cup Dove brand molasses; \ nutmeg; 

1 cup buttermilk ; 1 teaspoon soda ; 

1 pound raisins ; 3f cups flour ; 

\ cup figs ; i teaspoon vanilla. 

1 pound fresh fat pork, ground fine and creamed with the sugar 
as you would butter, add \ teaspoon salt to the ground pork and mix 
as for fruit cake. Bake for \\ hours. 

ORANGE FRUIT CAKE. 

1 cup sugar ; 1 cup chopped seeded raisins ; 
\ cup butter ; \ cup citron ; 

\ cup orange juice ; 1 whole egg and 1 yolk ; 

2 heaping cups flour ; 2 teaspoons baking powder. 

Grated yellow part of orange peel dissolved in orange juice. 
Follow the usual rule for mixing fruit cakes. 

Granulated sugar is measured barely level full, while soft white, brown, 
powdered sugar and flour, are well rounded... Soda is measured and scraped off 
level with a knife, while baking powder is well rounded. Use one-half tea- 
spoonful of soda to one of cream of tartar barely rounded... For 1 pint of sour 
milk, use 1 level teaspoonful of soda, if molasses is used in the same recipe, add 
one-fourth teaspoon extra of soda. 



112 



THE IDEAL COOK BOOK 



APPLE SAUCE CAKE. 



1 cup brown sugar; 
\ cup melted butter; 
1^ cup cold apple sauce 

(run through a sieve) ; 

2 heaping cups of flour ; 
1 teaspoon soda; 

Mrs. James Hartsell, Huntington, Ind. 



1 teaspoon cinnamon ; 

\ nutmeg ; 

\ teaspoon cloves ; 

1 teaspoon spice ; 

2 whole eggs. 



DUTCH APPLE CAKE. 

Separate two eggs ; add the yolks to a cupful and a half of milk, a 
tablespoonful of butter melted and a half teaspoonful of salt. Mix and 
add two cupfuls of flour that have been sifted with three level teaspoon- 
fuls of baking powder, beat quickly, fold in the well-beaten whites of 
the eggs, and turn into a shallow greased baking tin. Cover the top 
with apples that have been pared, cored and quartered, putting the 
rounded sides up, and dust over with powdered sugar. Bake in a mod- 
erately quick oven for half an hour, or until the apples are tender. Serve 
with rich cream. 

Mrs. Laura B. Wall, Manilla, P. I. 



DEVILS' FOOD CAKE WITH SWEET CHOCOLATE, No. 1 



\ cup brown sugar ; 



3 cups sifted flour ; 
J cup grated sweet chocolate ; 
•J teaspoon baking soda ; 
■J cup boiling water. 



cup butter; 
2 eggs ; 
\ cup sour milk or cream ; 

Cream butter and sugar thoroughly ; add eggs, beaten until 
light with dover egg beater ; then sour milk ; then flour gradually, 
which has been sifted thoroughly before measuring. Beat this mix- 
ture until perfectly smooth. 

Now have the water boiling and to the soda add just enough 
boiling water to dissolve it. Pour this into a dish with the grated 
chocolate, then add the remainder of the water and stir quickly 
until all the lumps are entirely dissolved. Now pour this into the 
first mixture and beat well. 

Bake in buttered and floured pan in a moderate oven. 

This cake is delicious with carmel icing. 

Katharine Breed Lindsay. 



THE IDEAL COOK BOOK 113 

DEVIL'S FOOD CAKE, No. 2. 

2 cups brown sugar ; J teaspoon soda ; 

\ cup butter ; 2 tablespoons Bakers cocoa ; 

f cup sour milk ; 1 teaspoon cinnamon ; 

2 whole eggs ; 1 teaspoon baking powder. 

3 J cups flour ; 

Cream butter, sugar and cocoa, add milk and the well beaten 
eggs and all the flour except the last cup. Beat well, sift the soda 
well through it, fold in and bake immediately. Ice with carmel 
icing. If sour milk cannot be obtained use cold strong coffee, and 
\ teaspoon soda and 1 teaspoon of baking powder. \ cup chopped 
nuts makes a fine addition. 

DEVIL'S FOOD CAKE, No. 3. 

2 cups brown sugar ; \ cup boiling water ; 

\ cup butter ; 2 heaping tablespoons cocoa ; 

3 well beaten eggs ; 1 teaspoon baking powder ; 
\ cup sour cream ; 1 teaspoon cinnamon ; 

3 cups flour; 1 teaspoon soda. 

Cream butter, sugar, cocoa and cinnamon together, beat eggs 
well and set aside. Dissolve soda in the boiling water, pour over 
the former ingredients. Beat well, add sour cream and 1 cup flour, 
eggs and the 2nd cup flour, lastly fold in the last cup of flour with 
the baking powder sifted in and fold in very lightly. Drop in 
three layer pans and bake at once. 

Mrs. Charles Wardwell. 

COFFEE CAKE, No. 1. 

1 cup brown sugar ; 3^ cups flour ; 

\ cup baking molasses ; Cinnamon and nutmeg ; 

f cup butter ; 2 heaping teaspoons baking pow- 

1 cup cold strong coffee ; der. 

2 eggs ; 

Use with carmel icing. 

COFFEE CAKE, No. 2. 

2 cups brown sugar ; 3 whole eggs ; 

i cup molasses ; 3 teaspoons baking powder ; 

1 cup cold strong coffee ; 1 teaspoon each of cinnamon, 

f cup butter ; cloves and spice ; 

1 pound seeded raisins ; \ nutmeg ; 

1 cup chopped citron ; 3f cups flour. 



114 TEE IDEAL COOK BOOK 



Mix the same as for fruit cake and bake 1-J hours in a slow 
oven. This makes a fine Christmas cake. 

WASHINGTON LOAF CAKE. 

2 cups soft white sugar ; 1 teaspoon baking powder ; 
| cup butter ; 1 cup buttermilk. 

3| cups flour ; Flavor with nutmeg. 

■J teaspoon soda ; 

Bake in a large loaf pan, invert and ice with a boiled icing and 
sprinkle the top with coriander candy. 

Marie Becker Pribble, 1892. 

BEGINNER'S LOAF CAKE. 

1 cup sugar; 2 cups flour; 

J cup butter; 1 heaping teaspoon baking pow- 

\ cup milk ; der. 

4 eggs, whites of; 

Flavor with any desired flavor and follow the general rule for 
cake baking. 

RICH SPICE CAKE. 

3 whole eggs ; f cup buttermilk ; 

2 yolks ; 1 teaspoon soda ; 

2 cups brown sugar ; 2 teaspoons cinnamon ; 

f cup soft butter; \ teaspoon cloves; 

3J cups flour ; 1 teaspoon spice and 

•J cup nuts ; \ nutmeg. 

Ice with carmel icing. 

CARMEL ICING. 

2 cups brown sugar ; \ cup sweet cream ; 

\ cup butter ; \ teaspoon vanilla. 

Boil to the soft ball stage. Cool until milk warm and beat. If 
too stiff add a little cream. 

Fruits should be well washed, dried and dredged in corn-starch or flour, 
and added, just before the last cup of flour is folded in. Buttermilk, is pre* 
ferred to clabber, for soda cakes, cookies and ginger bread. 



THE IDEAL COOK BOOK 115 



OLD TIME SPICE CAKE. 

2 whole eggs ; 1 teaspoon soda ; 

2 yolks ; 2 teaspoons cinnamon ; 

2 cups brown sugar ; ^ teaspoon cloves ; 

J cup soft butter; 1 teaspoon allspice; 

f cup buttermilk; 3 cups flour. 

Use remaining whites to make soft white boiled icing. Flavor 
with spice extract. 

LEMON JELLY CAKE. 

2 cups sugar ; 3 whole eggs well beaten ; 
\ cup butter ; 3J cups flour ; 

1 cup milk ; 2 teaspoons baking powder. 

Flavor with lemon or orange and bake in two layers. Use fill- 
ing made as follows : 

2 cups sugar, juice of 2 small lemons and 1 orange, yolks of 2 
eggs, 1 cup water, 1 tablespoon butter, 1 heaping tablespoon corn 
starch dissolved in \ cup cold water and added with well beaten 
eggs and lemon juice. Boil the sugar and water and grated lemon 
peel and pour over the above ingredients. Pour back into former 
vessel and let come to a boil, stirring briskly. Cool and spread. 

Mrs. "W. H. McClellan. 

BANANA CAKE. 

Mix 1 cup granulated sugar with 2 crushed bananas. Add \ 
cup butter, 1 liberal half cup sweet milk, 2 eggs beaten together, 2-| 
cups flour (not spring wheat). Mix all together using about f of 
the flour and then fold in lightly what remains, with 2 rounded 
teaspoons baking powder. This makes two large layers, bake in 
medium hot oven, spread with whipped cream or cream icing. 

A large cup of thick sour cream can be used instead of the milk 
and butter. (This cake should be eaten the same day it is baked.) 

JELLY ROLL. 

3 eggs ; \\ cups flour ; 

1 cup sugar ; 1 tablespoon cream tartar ; 

\ cup rich milk ; \ teaspoon soda. 

Spread with currant, gooseberry, or plum jelly. Sprinkle top 
with powdered sugar, roll on a towel. Baking powder may be used 
instead of soda and cream of tartar. 



116 THE IDEAL COOK BOOK 

NUT CAKE. 

1^ cups sugar ; j cup milk ; 

\ cup butter ; 3 cups flour ; 

3 whole eggs ; 2 teaspoons baking powder. 

1 cup nut meats ; 

Flavor with bitter almond and bake in a loaf. 

SILVER CAKE. 

2 cups sugar ; 7 eggs, whites only ; 
| cups butter ; 3J cups flour ; 

f cup milk ; 2 teaspoons baking powder. 

Flavor with orange. Use a white boiled icing, bake in layers or 
a loaf as preferred. 

GOLD CAKE. 

1-J cups sugar ; 5 j^olks and 1 Avhole egg ; 

\ cup butter ; § cup milk ; 

3 cups flour ; 2 teaspoons baking powder. 

Use any flavor desired. Bake in loaf. Use a gold icing. 
CREAM CAKE, No. 1. 

3 eggs well beaten, add 6 tablespoons of cold water and 
1 cup granulated sugar and a pinch of salt ; 

beat thoroughly ; 1-| cups sifted flour ; 

3 teaspoons baking powder ; Flavor with lemon. 

Beat all of the ingredients together, reserving \ cup of the flour 
which must be sifted with the baking powder and folded in lightly 
last of all. Bake at once in two layers. When cold fill with boiled 
custard or whipped cream. 

Mrs. Sam Wearlev. 
CREAM CAKE, No. 2. 

3 eggs well beaten ; 1 cup granulated sugar ; 

6 tablespoons water ; 3 tablespoons baking powder ; 

Pinch of salt ; 1^ cups flour. 

Bake in layers and fill Avith orange filling. 

Spices, and cocoa, should be sifted through the first cup of flour, while 
baking powder, cream of tartar, and soda, must be sifted with the last cup 
several times, and folded in lightly and baked immediately. 



TEE IDEAL COOK BOOK 117 



NEW MOON CAKES. 

2 cups sugar ; 2 egg yolks ; 

1 cup milk ; 3 j cups flour ; 

| cup butter; 2 heaping teaspoons baking pow- 

5 egg whites; der. 

Follow the usual method of mixing butter cakes. Flavor with 
Mace or extract of nutmeg. Spread in large dripping pan nearly 
\ inch thick. Ice with pink or yellow cream fondant icing. Cut in 
crescent shapes. 

VALENTINE CAKES. 

Use the above recipe omitting the yolks. Ice with pink icing 
and cut into heart shapes. 

HICKORY NUT AND WALNUT CAKE. 

2 cups sugar ; 1 cup hickory nuts ; 

\ cup butter ; \ cup walnuts chopped line ; 

f cup milk ; 3 J cups flour ; 

3 eggs well beaten ; 2 teaspoons baking powder. 

Flavor with nutmeg or almond. 

ONE EGG CAKE. 

1 cup sugar ; \\ teaspoon baking powder ; 

| cup butter • 1 teaspoon vanilla extract ; 

1 egg; \ cup milk. 
If cups flour; 

Beat the butter and sugar until light and creamy, add the egg 
lightly beaten, then the milk and vanilla extract. Sift the flour 
and baking powder together, and these to the other ingredients, 
and beat well. Bake in a greased cake pan for about half an hour. 

Gay Hartsell, 4-22-12. 

When flavoring with almonds, use only a few drops as it is considered 
harmful. Flavoring extracts should always be dropped into the milk. 



118 THE IDEAL COOK BOOK 



MEMORANDA 



TEE IDEAL COOK BOOK 119 



MEMORANDA 



1 


SMALL CAKES, WAFERS, 
DOUGHNUTS, COOKIES 


1 



SNOW BALLS. 

Make half of the recipe for Angel-food cake No. 1. Fill jelly 
glasses a little more than half full, put on lids and steam in a roast- 
er on a wire rest (or steamer.) Set on fire, steam for 1 hour. Put 
waxed paper in the bottoms of glasses before filling, invert to cool. 
Remove from glasses with a narrow bladed sharp knife. Let stand 
over night before icing with soft boiled white icing. Roll in pre- 
pared cocoanut. 

Bessie Black Thompson. 

ANGEL DROP CAKE. 

Make same as Angel-food No. 2, drop on an inverted buttered 
pan in spoonfuls and dust with powdered sugar, bake in medium hot 
oven to a light brown. 

SPANISH DROP CAKES. 

1 cup sugar ; 1 teaspoon cinnamon extract ; 

1 cup sour cream; 2 cups flour. 

1 teaspoon soda; 2 eggs well beaten. 

Beat the sour cream and sugar, add the soda, then the cinna- 
mon and lastly the sifted flour. Drop by spoonfuls on to greased 
baking sheets and sprinkle brown sugar and cinnamon (ground) 
over the top of each little cake. Bake in a quick oven about 10 
minutes. 

DROP CAKES. 

1 \ cups sugar ; 2J cups flour ; 

i cup butter ; 2 teaspoons baking powder ; 

| cup sweet milk; 1 cup hickory nuts; 

3 eggs well beaten ; Flavor with lemon or nutmeg. 

Fill gem pans about J full and bake in a quick oven. 

SPONGE DROPS. 

3 eggs ; i teaspoon salt ; 

| cup sugar ; 1 teaspoon baking powder ; 

1 cup of flour ; Flavor with grated orange peel. 

Beat eggs until light, sift the baking powder in the flour and 
fold in lightly. 



THE IDEAL COOK BOOK 121 



LEMON DROPS. 

J cup butter ; 2 teaspoons of baking powder ; 

1 cup powdered sugar ; 2 eggs ; 

\ cup milk; 1 lemon. 
1^ cups of flour; 

Grate the rind of lemon into the cake, the juice in the icing 

made with powdered sugar, the whites of two eggs beaten light, 

sugar stirred into them. This quantity makes one and one-half 
dozen cakes baked in small gem pans. 

CRUMMETS. 

1 cup butter ; 1 teaspoon baking powder ; 
1-J cups sugar ; 3 cups flour ; 

§ cup milk ; 1 cup seeded raisins. 

Beat the butter and sugar to a cream, add the eggs, then the 
raisins and lastly the flour and baking powder sifted together. Roll 
thinly, cut into fancy shapes. Bake on a greased tin in a quick 
oven. 

LADY FINGERS. 

2 egg yolks ; \ teaspoon vanilla ; 

3 egg whites ; i cup pastry flour ; 
f cup powdered sugar ; J teaspoon salt. 

Beat the whites of the eggs until very stiff, adding the sugar 
gradually. Then add the well-beaten yolks and the vanilla. Fold in 
very gently, the flour sifted with the salt. Force the mixture 
through a pastry bag onto a greased, flat pan; sprinkle well with 
sifted sugar, and bake eight minutes in a moderate oven. 

CINNAMON CRISPS. 

1J cups flour; i cup butter; 

1 teaspoon ground cinnamon; f cup sugar; 

1 teaspoon baking powder; i cup milk. 

Beat the butter and sugar until light, then add the cinnamon, 
flour and baking powder sifted together. Mix to a dough with the 
milk, using only just enough to make a dough which can be rolled 
out easily. Roll very thin on a well-floured board, and cut into 
squares or rounds. Bake on greased tins about ten minutes in a 
moderate oven. 



122 



THE IDEAL COOK BOOK 



BROWNIES. No. 1. 



J cup butter ; 

\ cup sugar; 

\ cup molasses ; 

1 heaping cup flour; 

Drop on buttered pans. 



1 whole egg ; 

1 cup nuts ; 

-J teaspoon soda ; 

Cinnamon, spice and nutmeg. 



BALLOONS. 



1 cup flour; 

1 cup boiling water 

3 eggs; 



J cup butter; 
i teaspoon salt; 
1 teaspoon sugar. 



Add the butter to the boiling water. Stir in the flour while 
boiling vigorously. Stir until cold. Add eggs, one at a time. Beat 
well after adding each one. Drop in boiling fat and fry like dough- 
nuts. When done sprinkle with sugar and serve with lemon or 
orange sauce. 

BROWNIES. No. 2 

Melt \ cup butter and 2 squares of chocolate together. Stir 
thoroughly, add 1 cup sugar, \ cup flour, 2 eggs slightly beaten and 
1 cup of chopped nuts. Bake in a slow oven about 25 minutes or 
more. Cut and set to cool. This recipe makes about eighteen 
squares. Use Baker 's bitter chocolate. 

Grace Williams, Marion, Ind. 



LEMON CRACKERS. 



3 cups soft white sugar; 

2 eggs ; 

\ teaspoon salt; 



1 pint sweet milk; 

1 ounce carbonate amonia; 

Flavor with lemon. 



Cream sugar and butter together, add \ the milk and enough 
flour to make a soft dough. Add the rest of the milk with the amo- 
nia well dissolved in it and enough additional flour to make a rather 
stiff dough. Roll J inch thick, bake in a quick oven until light 
brown. 

Mrs. Caroline Cole. 



Bake brownies on an inverted pan; cut and remove while hot. 



TEE IDEAL COOK BOOK 123 

LEMON WAFERS. 

1 cup sugar ; 1 cup flour ; 

4 egg yolks ; 1 teaspoon baking powder ; 

Pinch of salt ; Grated yellow part of orange rind. 

\ cup lemon juice ; 

Beat yolks with dover egg beater until creamy. Add sugar, 
beating all the while. Add the lemon juice and flour. Drop in round 
balls, the size of a hulled walnut, 1^ inches apart on buttered tins. 
Bake in a medium hot oven until a delicate brown. 

PEANUT WAFERS. 

J cup lard and butter mixed ; J teaspoon salt ; 

1 cup sugar ; \ cup water ; 

1 cup chopped or ground \\ cups flour ; 

peanuts; 1 teaspoon baking powder. 

Beat the lard, butter and sugar together, add the nuts, then the 
water, and lastly, flour, salt and baking powder sifted together, 
using just enough flour to make a dough that will roll thinly. Cut 
into squares or rounds and bake about ten minutes. 

WALNUT WAFERS. 

1 cup brown sugar; 2 whole eggs; 

1 cup nuts broken fine ; 4 tablespoons flour ; 

large pinch of salt; \ teaspoon baking powder; 

Flavor with bitter almond. 

Drop in balls the size of hulled walnuts 1 inch apart on a well 
buttered tin. Bake as for cookies. 

ROLLED-OATS WAFERS. 

1J cups light brown or A 2^ cups rolled oats ; 

sugar ; 2 eggs ; 

2 tablespoons melted butter ; \ cup flour ; 

4 tablespoons water ; \ teaspoon salt. 
1 teaspoon baking powder; 

Bake same as walnut wafers. 

NUT WAFERS. 

5 teaspoons flour ; 1 cup brown sugar ; 

\ teaspoon Royal baking 1 cup English walnuts ; 

powder ; 3 well beaten eggs. 

\ teaspoon salt and sift ; 



124 THE IDEAL COOK BOOK 



Add the sugar to the well-beaten eggs, beat together until 
creamy. Fold in flour and nuts. Spread thin on well buttered tins, 
bake light brown. Cut in squares and remove from pan. 

Mrs. U. G. Miars. 

MARGUERITES. 

White of one egg. One cup sugar, enough water to moisten and 
boil until a soft ball can be made. Then pour slowly over the well- 
beaten egg, beating all the time. Stir thick with shelled English 
walnuts chopped fine, and spread over salted wafers ; place in oven 
to brown. Mrs. Rufus Crandle. 

KISSES. 

Beat the whites of four eggs to a stiff froth; then stir in one 
and one-half pounds of powdered sugar ; flavor with vanilla or lemon 
extract ; continue to beat until it will lie in a heap ; lay the mixture 
on letter-paper in the size and shape of half an egg and about an 
inch apart; then place the paper on a piece of hard wood, and put 
into a quick oven without closing the door. Watch them, and when 
they turn yellowish, take them out, and let them cool for three or 
four minutes ; then slip a thin bladed knife under one and transfer 
it to your hand; then take off another, join the two by the sides 
that lay on the paper, and place the kisses thus made on a dish. 
They are delicious. Half the mixture may be colored pink, which 
makes them more attractive. 

HICKORY-NUT KISSES. 

1 egg ; 1 cup sugar ; 

■J cup flour ; . 1 cup nuts cut very fine. 

Beat egg and sugar very light, add flour and nuts. Drop from a 
teaspoon into pan, 1-J inches apart. Bake in slow oven about twenty 
minutes. 

MACAROONS. 

2 egg whites; 1J cup granulated sugar; 
1-J cups almonds after they J cup flour; 

are blanched and ground ; Few drops of rose extract ; 

Pinch of salt ; J teaspoon baking powder. 

Whip the eggs until stiff and dry. Add the flavoring and sift 
the sugar in, beating lightly, fold in flour and baking powder. 
Sprinkle the almonds in the last thing. Drop in balls the size of a 
small hulled walnut, on an inverted pan. Bake a light brown. 

Myrtle Ware. 



THE IDEAL COOK BOOK 125 



DOUGHNUTS. 

2 cups granulated sugar ; 5 eggs ; 

\ cup soft butter ; \\ cups buttermilk ; 

3 teaspoons baking powder, 1 teaspoon soda ; 

(Royal) ; Pinch salt. 

\ nutmeg ; Flour enough to roll conveniently. 

This makes a large amount, but they will keep for several 
weeks if put in a jar and covered well. \ of the amount may be 
made for small families. 

Mrs. Frank Canady. 

TWISTERS. 

1 cup soft white sugar ; 2 well beaten eggs ; 

\ cup buttermilk ; \ teaspoon soda ; 

\ cup sour cream; 1 teaspoon baking powder. 

J teaspoon salt; 

Make a medium stiff dough, cut in strips \ inch wide and 6 in- 
ches long. Roll, twist, and double. Fry in hot fat. 

POTATO DOUGHNUTS. 

1 grated nutmeg ; 1 teaspoon butter ; 
3 eggs; 1 cup sweet milk; 

2 cups granulated sugar ; Flour enough to stiffen. 
5 teaspoons baking powder; Roll in pulverized sugar. 

1 cup mashed potatoes ; 

Sadie Wuersten Gill. 

CHOCOLATE DOUGHNUTS. 

2 eggs ; 2 tablespoons melted chocolate ; 
1 tablespoon melted butter; 1 teaspoon vanilla; 

1 cup sweet milk ; 3 cups flour : 

1 cup sugar • 2 teaspoons baking powder. 

\ teaspoon salt ; 

Sift together the flour, baking powder and salt. Beat the eggs 
and add to them the sugar, chocolate, butter and milk. Then add the 
vanilla. Mix soft, cut and fry in hot fat. 

Kisses, macaroons and margarites should be "baked on an inverted pan. 



126 



THE IDEAL COOK BOOK 



DROP DOUGHNUTS. 



1 cup soft white sugar ; 
1 cup sweet milk ; 
1 level tablespoon butter ; 
1 teaspoon baking powder 
Pinch of salt ; 



2 eggs ; 

i cup chopped hickory nuts ; 

\ teaspoon soda; 

A few drops almond extract; 

3 cups flour. 



Sift soda and baking powder in last \ cup of flour and fold in gent- 
ly. Fry in hot fat immediately. 



COOKIES. No. 1. 



1 cup brown sugar ; 
f cup lard or butter ; 



\ teaspoon soda 



z eggs ; 

\ cup warm water; 

1 heaping teaspoon baking pow- 
Pinch of salt; der; 

1 cup A sugar ; Flavor with nutmeg. 

Mix all of the above ingredients, except the baking powder. 
Add it to the flour. Mix to a very soft dough. Roll out \ inch 
thick and bake in a hot oven. 

Mrs. Charles Wardwell, Marion, Ind. 

SOUR CREAM COOKIES. 



2 cups sugar; 




J teaspoon caraway or 


1 cup butter or other short- 




Vanilla extract; 


ening ; 




2 eggs ; 


1 teaspoon soda; 




\ teaspoon salt. 


1 cup sour cream; 






Mix soft, dust top with 


sugar. 





COOKIES. No. 2. 



2 eggs; 

2 cups soft white sugar ; 

2 teaspoons Royal baking 

powder; 

Flavor to taste. 



Tiny pinch of soda ; 
\ teaspoon salt ; 
5 tablespoons water; 
f cup butter or lard. 

Mrs. J. W. 



Gill. 



\ cup butter; 
1 cup sugar ; 
\ cup milk; 
\ cup molasses ; 
f cup currants ; 



DROPPED COOKIES. 

3 cups flour; 



2 teaspoons baking powder; 
1 teaspoon ground cinnamon 
\ teaspoon ground cloves. 



THE IDEAL COOK BOOK 127 



Beat the butter and sugar to a cream; add the well-beaten 
eggs, then the milk, molasses and currants, and lastly the dry ingre- 
dients well sifted together. Drop by spoonfuls on greased pans, 
some distance apart. Bake for about ten minutes in a moderate 
oven. 

EGGLESS COOKIES. 

\\ cups soft white sugar ; 1 cup butter ; 

1 cup sweet milk ; 1 teaspoon soda ; 

Speck of salt; Flavor with caraway extract. 

This is an unusual recipe, but is worthy of trying. 

Almaretta Alexander. 

BANANA COOKIES. 

2 cups soft white sugar ; 1 cup butter ; 

2 large bananas ; 2 teaspoons baking powder ; 

\ cup sweet milk ; 1 egg well beaten. 

Crush bananas and sugar together well, add other ingredients 
and mix dough rather soft. Sprinkle with granulated sugar. 

ROLLED OATS COOKIES. 

2 J cups brown sugar; 1 cup butter; 

4 eggs well beaten ; \ cup sweet cream ; 

4 cups rolled oats; li teaspoons soda; 

3 cups flour; 1 cup raisins. 

1 cup chopped nuts; 1 cup chopped figs. 

Flavor with grated orange peel or almond extract. Mix and 
drop by spoonfuls 2 inches apart in buttered bread pan. 

GRAHAM COOKIES. 

2 cups brown sugar ; 2 eggs, well beaten ; 
| cup butter ; J of a nutmeg ; 

1 cup sour milk ; 4 cups unbolted graham flour ; 

1 cup raisins ; 1 teaspoonful soda. 

\ cup figs, chopped ; 

Mix same as fruit cake, blend soda with last cup of flour, fold 
in lightly, drop in buttered tins, same as for rolled oats cookies. 
This amount makes three dozen. 

Mrs. Jessie Bennett. 

A ten cent granite wash pan makes a nice mixing "bowl, until it begins to 
scale off. It is only fit to peel vegetables in then. 



128 THE IDEAL COOK BOOK 



WHITE GINGER COOKIES. 

1 cup* butter ; 3 eggs well beaten ; 

1 cup sour cream (not too i teaspoon salt; 

rich) ; 1 teaspoon cinnamon; 

1 teaspoonful soda pulverized ; J teaspoonful of vanilla or 

1 tablespoonful ginger ; grated orange peel. 

2 cups A sugar ; 

Mix as for butter cakes, sift soda well through last cup of flour, 
and mix as soft as can be handled, bake in quick oven. 

GINGER COOKIES, No. 1. 

\ cup molasses; 1 egg well beaten; 

1 cup sugar ; 2 teaspoons soda ; 

f cup buttermilk; Flour enough to roll soft. 

1 tablespoon ginger; 

Roll one-third inch thick. Bake in a medium oven. Good with 
soft boiled icing. 

GINGER COOKIES. No. 2. 

Scant cup baking molasses, scant cup granulated sugar, 1 cup 
lard and 1 tablespoonful over, 1 teaspoon cinnamon, 1 teaspoon all- 
spice, 1 tablespoon soda, 1 tablespoon ginger, 1J cups water and 
flour enough to make stiff dough. Bake in a slow,oven. 

Mix this with a spoon. Do not put your hands into the mixture. 

Mrs. Frank Kariger. 

GINGERSNAPS. 

1 egg; J cup molasses; 

1 cup brown sugar ; 1 cup butter and lard mixed ; 

\ cup water (cold) ; 1 level tablespoon soda. 

Dissolve the soda in the molasses and beat well. Use enough 
flour to roll to a rather soft dough. Bake in a quick oven. 

GINGER COOKIES. No. 3. 

1 cup molasses ; 1 cup brown sugar ; 

1 cup lard ; \ cup water ; 

1 tablespoon ginger; 1 tablespoon soda; 

1 teaspoon ground cloves ; 1 teaspoon nutmeg. 

Molasses cakes and cookies require a slow oven. 



THE IDEAL COOK BOOK 129 



After the dough is made take pieces about the size of a thimble, 
roll into a ball then flatten. Place in a pan at least an inch apart. 
Bake in moderate oven. Better after a daj 7 or two old. 

N. G. B. A. 

SOFT GINGER BREAD. 

1 cup brown sugar; 1 teaspoon soda, dissolved; 

J cup Orleans molasses ; 1 cup hot water ; 

\ cup butter; 1 egg; 1 tablespoon ginger; 

\ teaspoon vanilla ; 2-J cups flour. 

Fold in lightly, put in a pan immediately and bake slowly. 

SOUR CREAM GINGER BREAD 

1 cup brown sugar ; 1 egg ; 

1 tablespoon ginger ; \ cup molasses ; 

2-| cups flour; 1 teaspoon soda; 1 cup thick sour cream; 

Mix: and bake the same as for soft ginger bread. \ cup of but- 
ter and \ cup buttermilk may be substituted for the sour cream. 

NEW GINGER BREAD. 

J cup lard; \ cup sweet milk; 

J cup sugar ; 1 teaspoon ginger ; 

1 egg ; \ teaspoon cinnamon ; 

| cup molasses ; Salt. 
| teaspoon soda ; 

First sift flour then measure two cups, add the soda, ginger, 
cinnamon and salt to flour and sift twice. Cream the lard, add the 
sugar gradually, then the well-beaten egg. Beat this mixture thor- 
oughly. Mix the molasses and milk and add this alternately with 
the flour. Bake in thin sheet in a moderate oven. When cold cut 
in fancy shapes and frost with milk frosting. 

GINGER BREAD. 

1 cup sugar; 1 egg well beaten; 

1 cup New Orleans Molasses ; 2-J cups flour ; 

1 cup thick sour cream ; 1 dessert spoon ginger ; 

\ teaspoon salt ; 1 teaspoon soda. 

1 teaspoon cinnamon ; 

The same amount of soda should he used for one and one-third cups sour 
cream as for one of "buttermilk or clahher. 

Wafers should he haked on the hottom of a large shallow pan. 



130 



THE IDEAL COOK BOOK 



Dissolve soda 
Bake in gem 



GINGER DROP CAKES. 

i cup butter ; f cup hot water ; 

1 cup brown sugar ; 1 teaspoon soda ; 
i cup N. 0. Molasses; 2 \ cups flour; 

2 well beaten eggs; 1 teaspoon ginger. 
1 teaspoon cinnamon ; 

Cream the butter, sugar and molasses together, 
in the boiling water, stir well, add eggs and flour, 
pans. Ice with boiled icing flavored with vanilla. 

BANBERRY TARTS. 

Two cups sugar, one pound seeded raisins, two lemons, grated 
rind and juice ; four large soda crackers rolled fine ; two eggs and 
one cup of English currants. Put the raisins through a chopper and 
beat eggs well. Mix the raisins, currants, sugar and eggs. Beat 
them well adding crackers, lemon rind and juice. Do not cook this 
mixture. Make a rich puff paste. Take a large tablespoon of the 
mixture, put on one-half of puff paste, turn over the other half, 
and press the edges around with a silver fork. Bake 15 minutes 
in a hot oven. 



CREAM PUFFS. 



1 cup boiling water ; 
i cup butter, scant; 
Lump of soda size of pea ; 



1 heaping cup flour, equal parts 
spring and winter wheat 
blended. 



Put butter, water and soda in a stew pan over the fire. When 
boiling hot stir the flour in briskly. Take from fire, stir with a wire 
potato masher until cold. Stir in the unbeaten yolk of one egg, 
beat well, then stir in the unbeaten white; beat again until all 
have been added in this manner. Do not beat long after adding 
the last white. This quantity makes 16 puffs. Drop in an unbutter- 
ed pan 1-J inches apart. Bake 25 to 30 minutes with temperature 
not quite as high as for biscuits. 



MAPLE PUFFS. 



-J pound maple sugar ; 
•J pound brown sugar; 
Whites of 2 eggs ; 
1 cup English walnuts 



\ cup chopped figs ; 
\ cup chopped citron ; 
\ cup raisins; 
\ cup water. 



Boil the sugar and water to the soft ball stage. Beat the whites of 
of the eggs very stiff, gradually add the hot syrup to the whites of 



THE IDEAL COOK BOOK 131 



the eggs, beating all the time. When the mixture begins to stiffen, 
add the other ingredients. Beat until it will hold its shape. Place 
by tablespoonfnls on greased paper and let stand until stiff. 

SHORT PASTE FOR FRUIT TARTS. 

One-half pound of flour, one ounce of creme de riz, 4 ounces of 
butter, 1 ounce of castor-sugar, 1 yolk of egg; rub the flour and 
butter together until smooth, then add the sugar and egg and J of 
an ounce of baking powder ; mix with cold water into a very stiff 
paste, roll out and use. 

BANANA FRITTERS. 

2 eggs; \ cup sugar; 

1 cup sweet milk; 1 teaspoon butter; 

Pinch of salt; 1 teaspoon baking powder. 

Flour enough to make a stiff batter (as for drop cakes or 
dumplings.) Line a tablespoon \ inch deep with the batter, lay on 
a slice of banana \ inch thick, cover with batter, and drop in hot 
fat. Fry until done. 

Pineapple fritters may be made in the same manner. 

ROSETTE WAFERS AND TIMBALES. 

2 whole eggs ; 1 cup new milk ; 

\ teaspoon salt ; 1 heaping cup flour. 

1 teaspoon sugar; 

Beat eggs slightly with the sugar and salt. Add the flour and 
milk alternately a little at a time. Strain through a double mosqui- 
to bag or run through a potato ricer. To make a smooth cream 
paste the batter must be stirred instead of beaten. If stirred too 
much the rosettes or timbales will be covered with blisters. 

If rosettes do not come off the iron easily they are not fried long 
enough. 

If they drop off into the grease the iron is too hot. 

If the batter slips off the iron into the bowl the iron is not deep 
enough in the grease. Do not let the batter reach quite even with 
the top of the iron. 

If rosette is not crisp it has been fried too quick. 

Experience will lead you rightly. Make rosette timbales in the 
same manner as rosettes, omitting the sugar. 



132 THE IDEAL COOK BOOK 



CORNUCOPIAS. 

J cup butter ; \ cup sugar ; 

J cup milk; J cup flour; 

\ teaspoon vanilla ; Speck of salt. 

Cream the butter and sugar well, add milk a drop at a time 
and repeat creaming, add vanilla, salt and flour. Stir well. Regu- 
lar cornu-copia irons should be used, but a bread pan makes a very 
good substitute. Pour on well-buttered bread pan a spoonful at a 
time, 2 or 3 inches apart. Spread as thinly as possible. When done 
roll quickly in the shape of ice cream cones. Tie with ribbons and 
serve any kind of ice cream with them. 

CREAM FILLING. 

Whip 1 cup of cold separated cream stiff, sweeten and flavor to 
taste. Split a cold sponge cake, spread between and on top. Do 
not let stand long or it will soak. Good with cornu-copias and fresh 
iruit. 

FILLING FOR CREAM PUFFS. 

\\ cup milk ; 1 cup sugar ; 

i cup butter ; 1 tablespoon corn starch ; 

2 egg yolks ; Pinch of salt. 

Boil butter, milk and sugar together, beat yolks well, dissolve 
corn starch in 1 tablespoon milk, stir into yolks, pour the boiling 
mixture over them, return to fire and let thicken. When cold add \ 
cup whipped cream. Flavor with lemon and vanilla. 

MAPLE FILLING. 

Boil 1 cup maple syrup and \ cup butter together, to the soft 
ball stage. Beat two egg yolks well, add 1 dessert spoon sweet 
cream to them, beat well, pour over the boiling hot syrup, beat until 
cold and thick enough to spread. 

LEMON FILLING. 

H cups sugar ; 1 tablespoon corn starch ; 

1 teaspoon butter; 1 egg; 

2 lemons, juice of ; Grated rind of one lemon. 
1 cup boiling water ; 

Boil sugar, water and butter together. Dissolve corn starch in 
the lemon juice, and beat egg yolk. Pour boiling syrup over it, re- 
turn to sauce pan and let raise the boil. Cool and spread. 



THE IDEAL COOK BOOK 133 



ORANGE FILLING. 

1J cups sugar ; 3 egg yolks ; 

1 teaspoon butter ; 1 cup boiling water ; 

1 lemon, juice of; 2 oranges, juice of. 

Prepare the same as lemon sauce. 

CARMEL FILLING. 

1J cups brown sugar ; 2 tablespoons corn starch ; 

1 cup water ; Pinch of salt ; 

J cup cream ; Flavor with vanilla. 
^ cup butter ; 

Put the sugar in a sauce pan and dry melt, stirring all the 
time. When all is melted pour in the water and add butter. When 
all is dissolved, blend cream and corn starch over which pour the 
hot syrup. Return to pan and simmer until the right consistency 
is reached. Very nice for dark cakes. 

CHOCOLATE CREAM FILLING. 

Mix .1 cup sugar and J cup cocoa together. Pour in sauce pan 
with \ cup boiling water and boil to the soft ball stage. Pour over 
two well-beaten eggs blended with ore desert spoon of sweet cream. 
Beat until cold before spreading. 

FIG FILLING. 

Make the same as carmel filling, add 1 pound of coarse ground 
figs and grated peel and juice of half a lemon, juice from one orange 
and \ of the grated peel; omit the cream. 

TUTTI-FRUTTI FILLING. 

1 cup whipped cream ; f cup pulverized sugar ; 

1 cup chopped nuts ; \ cup raisins ; 
\ cup figs ; \ cup citron. 

Have the cream ver} r cold. Whip stiff, add sugar, nuts and 
fruit until the right consistency to spread. 

BOILED WHITE ICING. 

2 cups granulated sugar ; 1 teaspoon corn syrup ; 
1 cup boiling water; Pinch of salt. 
Whites of 2 large eggs ; 



134 THE IDEAL COOK BOOK 



Boil sugar, water and corn syrup together, to the soft ball 
stage. While it is boiling, beat the whites of the eggs with the salt 
to a stiff froth. Gently pour on a little at a time and set syrup back 
on stove to keep hot until beaten a few seconds, pour on some more 
and beat again. Pour on the remainder and beat until it is thick 
enough not to run off of the cake. Be careful that it does not go to 
sugar. Flavor with lemon and vanilla. 

MARSHMALLOW ICING. 

Make the same as above only omit syrup. Wash the starch off 
of 2 or 3 marshmallows, drop in the boiling syrup before pouring 
over eggs as in white icing. Let get nearly cold before spreading. 
Flavor with lemon. 

CREAM FONDANT ICING. 

3 cups sugar ; J cup milk ; 

^ cup water ; (-J cup sweet Tiny pinch of salt, 

cream) ; 

Put water in a sauce pan then add the milk, cream and sugar. 
Boil gently to the soft ball stage. Cool until it is only milk warm 
and stir the same as cream candy. Knead well, remelt by placing 
in a double boiler and spread. Use desired flavors. 

ICING FOR DECORATIONS. 

The white of one egg unbeaten ; color with 2 or 3 drops of Da- 
mask rose cake coloring. Add sifted powdered sugar until the right 
consistency to run through a forcing bag. 

CHOCOLATE ICING. 

2 squares bitter chocolate ; 2 tablespoons cold water. 

Enough powdered sugar to make right consistency to spread. 
Melt chocolate in a bowl, pour in the cold water, just a little 
at a time. Beat until it is a thick smooth paste, then add sugar and 
beat until smooth. Spread immediately, add a little vanilla and a 
pinch of salt. 

TUTTI-FRUTTI ICING. 

Boil 1 cup of water, with 3 cups of white sugar, to the soft ball 
stage ; beat the whites of two eggs to a stiff froth, and pour the syrup 



TEE IDEAL COOK BOOK 



135 



over them, beating until it is cool ; then add one-half pound of finely 
chopped almonds, one small half cup of raisins, a little citron sliced 
thin and one-half cup chopped figs. This is very nice for sponge- 
cake. 

GOLDEN ICING. 

Boil 2 cups of sugar and 1 of water to the soft ball stage. Into 
2 well beaten yolks stir 1 teaspoonful of cream, pour over them the 
syrup. Beat well until stiff enough to spread. 




136 THE IDEAL COOK BOOK 



MEMORANDA 



LEMONADE. 

Juice of half a lemon, one teaspoon white sugar, one goblet of 
water. Grate into it a little peel if desired. 

HOT LEMONADE. 

Is made the same way, except use hot water. It is good for 
colds and biliousness. 

ORANGE WHEY. 

The juice of one orange to one pint sweet milk. Heat slowly 
until curds form, strain and cool. Good drink after confinement. 

EGG LEMONADE. 

White of one egg, one tablespoon pulverized sugar. Juice of 
one lemon, one goblet of water. Beaten together. Very good for 
inflammation of lungs, stomach or bowels. 

GUM ARABIC WATER. 

One teaspoon gum arabic, one goblet cold water, stand until 
it dissolves. Flavor with juice of lemon, orange, or any other fruit. 

JELLY WATER. 

Sour jellies dissolved in water make a pleasant drink for fever 
patients. 

OATMEAL TEA. 

Two tablespoons raw T oatmeal to one quart cold water, stand 
two hours in a cool place, then drain off as it is wanted. Nourish- 
ing in convalescence, and an unequalled drink for harvesters or 
moulders. 

FLAXSEED LEMONADE. 

Two tablespoons of whole flaxseed to a pint of boiling water; 
Jet it stand until cool, then strain and add the juice of two lemons 
and two tablespoons honey. Invaluable for coughs and suppression 
of urine. 



138 THE IDEAL COOK BOOK 



ORANGEADE. 

Juice of one orange and a little of the peel grated, juice of half 
a lemon, 1 well beaten egg and \ cup granulated sugar. Beat all 
together and add 1 pint of ice water. 

EGG-NOGG. 

Cream the yolks of two eggs and \ cup granulated sugar to- 
gether until light, add one teaspoon brandy and one pint of new 
milk and a little nutmeg, a speck of salt, stir well, drink between 
meals. Good for consumptives. 

BEEF TEA. 

Grind one pound lean beef, put into a pint of water and rub 
with the hands until all the juice is out and nothing remains but a 
white fiber. Put all together in a tight vessel and cook for one-half 
hour. Salt to taste. 

RICE GRUEL. 

Two tablespoons rice, one quart cold water; steep slowly one 
hour ; strain through a gravy strainer ; add a little cream and salt. 

GRUEL FROM RICE FLOUR. 

Wet one tablespoon flour, stir into boiling water, cook five 
minutes. 

MILK PORRIDGE. 

1 pint rich milk, 1 teaspoon level full of sugar, 1 teaspoon but- 
ter. When boiling hot stir in a handful of fine rivels made from \ 
cup of flour, a pinch of salt, and enough cold milk to make the rivels 
fine. Sprinkle into the boiling milk and let boil a few minutes, be- 
ing careful not to scorch it. Add a pinch of salt and it is ready to 
eat. 

Milk should always be put in a cold vessel which has been 
slightly greased with soft butter. This prevents burning. 

CORN TEA. 

Parch common corn until browned through, grind, and pour 
on boiling water. Drink with or without cream. Excellent for 
nausea, vomiting and diarrhoea. 



THE IDEAL COOK BOOK 139 



BRAN GRUEL. 

Boil for half an hour one pint of bran of white wheat in three 
pints of water. Strain through a gravy strainer and add a little 
salt. This is a good gruel for fevers and inflammations. Makes a 
good drink by thinning and adding lemon juice. 

CORN MEAL GRUEL. 

One tablespoon finely sifted corn meal wet in cold water. Have 
one quart boiling water in a gruel pan, dip a spoonful of this thin 
cold batter into the water, stir, let it boil up, and then add another^ 
spoonful, and so on until the gruel is of the right consistency. Let 
it boil briskly twenty minutes or more. Salt to taste. 

OATMEAL GRUEL. 

Stir two tablespoons of oatmeal in one quart boiling water. If 
the meal is coarse, boil one hour and strain through a gravy strainer. 
Wheatlet gruel is prepared in the same manner. 

BAKED MILK. 

Put half a gallon of milk in a jar and tie over it writing paper. 
Let it stand in a moderate oven eight or ten hours. It will be like 
cream, and is good for consumptives and invalids. 

BUTTERMILK POP. 

Put one quart of buttermilk and a pinch of salt in a sauce pan. 
Stir well, while boiling, add two tablespoons flour which has been 
rubbed with one teaspoon of milk into fine rivels. Stir into the 
boiling milk and cook well. Good in nausea and heartburn of preg- 
nancy, also for nervous dyspepsia. Sweeten to taste. 

BUTTERMILK. 

Buttermilk, when sweet and fresh from the churn, is nutritious 
and wholesome. It contains about 88 per cent of water, 4 of nitro- 
genous food, 3 of sugar, only a trifle of fat, and considerable mineral 
matter, by some estimated at over 5 per cent. There is also a small 
amount of lactic acid. As a heat producing food, it is poor. There 
are many forms of dyspepsia in which it "will set on the stomach" 
when hardly anything else will. Often in fevers, this organ becomes 
rebellious from the effects of large amounts of medicine, and it is then 



140 THE IDEAL COOK BOOK 



a serious question how to nourish the patient. In such cases butter- 
milk is sometimes found to be the best food that can be given. 

In diabetes it may be emploj^ed as a chief article of diet to great 
advantage. Corpulent people who will not adopt the bread and 
fruit regimen and take much exercise, may use buttermilk in prefer- 
ence to milk. It may be put in clean bottles and canned or sealed, 
as in preserving fruit, and kept for a long time. After a little, one 
becomes fond of the taste and relishes it. It ought not be allowed to 
stand until it is bitter before using. 

From a Nurse. 

HOT MILK. 

Take nine parts of milk and one part of water, and heat at 110 
F. in a milk boiler. Sipping this slowly, the saliva combines with the 
milk, and this with the added water will prevent coagulation in the 
stomach ; hence will be taken up at once by the absorbents. This is 
valuable food in morning sickness of pregnancy and for nursing 
women. It is also good in low fevers and nervous dyspepsia. 

The Medical Record, speaking of hot milk as a beverage, says : 
"Milk tested too much above 100F. loses for the time a degree of 
its sweetness and its density. No one who, fatigued by over exertion 
of body or mind, has ever experienced the reviving influence of a 
tumbler of this beverage, heated as hot as it can be sipped, will wil- 
lingly forego a resort to it because of its having been rendered some- 
what less acceptable to the palate. The promptness with which its 
cordial influence is felt is indeed surprising. Some portion of it 
seems to be digested and appropriated almost immediately; and 
many who now fancy they need alcoholic stimulants when exhausted 
by fatigue, will find in this simple draught an equivalent that shall 
be abundantly satisfying, and far more endurable in its effects. 

From a Nurse. 

CHICKEN BROTH. 

In one quart of water boil the dark meat of half a chicken with 
a teaspoon of rice or barley ; skim off the fat ; use as soon as the rice 
is well done. When taken up add a few narrow strips of bread 
toasted, not too brown. 

MACARONI SOUP. 

Into a quart of boiling water put a handful of macaroni broken 
into inch pieces. Let it boil an hour, then add two cups of strained 
stewed tomato, and just before serving pour in half a cup of cream. 



THE IDEAL COOK BOOK 141 



PUREE OF SPLIT PEAS. 

1 quart of split peas. Soak over night. Put on in hot water. Boil 
two hours slowly. Put through the colander. Heat in the kettle a 
cup of sweet cream, into which has been stirred two large spoonfuls 
of graham flour, or that of entire wheat, and a pinch of salt. When 
it thickens, return the peas to the kettle and stir. Then set back. 

CRACKED OR ROLLED WHEAT. 

In two quarts boiling water stir one pint cracked wheat. Half 
a teaspoon salt. Use a double kettle, and cook three hours without 
stirring. When done, mould in dishes. Eat hot or cold with fruit- 
sauce or cream and sugar. Excellent in constipation or biliousness. 
The rolled wheat is preferable. Not being able to procure it ready 
prepared, one can crack wheat in an ordinary coffee mill. 

GRAHAM MUSH. 

Stir graham flour into boiling water slowly, until it makes a thick 
batter. Set on the back part of the stove ten minutes, then beat two 
minutes and turn into a dish. To be eaten with fruit juice or cream 
and sugar. 

RICE AND RAISINS. 

Three cups boiling water, one cup sweet milk, one cup rice, half 
cup raisins. Mix well together. Cook in steamer or boiler. Mould 
and eat warm or cold, with cream or fruit sauce. 

RICE SNOW. 

One quart sweet milk, five tablespoons rice flour or corn starch, 
one-half cup sugar, whites of four eggs. Boil the milk, stir in the 
rice flour moistened, and add the sugar. When cold whip a little at 
a time into the well beaten eggs, after which beat well again. Mould and 
serve with cream or fruit sauce. 

POACHED EGGS. 

In a buttered skillet one-half full of boiling water, place muffin 
rings. Drop the eggs in them and set on oven grate until done. Re- 
move the rings and the eggs will be nicely moulded and evenly 
cooked. 



142 THE IDEAL COOK BOOK 



EGGS POACHED IN MILK. 

Take one cup of milk, half a cup of water, when boiling break in 
six eggs, cook slowly and serve on toast. Good for nervous head- 
ache. The milk prevents the poisonous effect of the sulphur in the 
eggs, and the nerves get decided nutriment. 

MILK TOAST. 

Butter a cold sauce pan, pour in 1 pint of fresh milk, dissolve 1 
dessert spoon of corn starch in \ cup cold cream, stir in the boiling 
milk, add a pinch of salt and a teaspoon of sugar. Cook 1 minute, 
pour over half a dozen slices of bread which have been toasted slowly 
and well. Serve at once. 

CRACKER TOAST. 

Make the same as milk toast adding twice as much sugar with a 
little grated nutmeg. Pour over crackers that have been heated in 
the oven until crisp. This pleases the children. 

HUCKLEBERRY TOAST. 

Stew one quart fresh huckleberries, add juice of half a lemon, 
sweeten to taste, dissolve one tablespoon corn starch in \ cup warm 
water, stir into the boiling fruit. Pour over well toasted white bread. 
Other kinds of fruits may be used instead of huckleberries. 

Battle Creek Sanitarium. 

ASPARAGUS TOAST. 

Cook young tender asparagus tips in the same manner as peas. 
Serve on hot buttered toast. 

CHEESE TOAST. 

Toast thin slices of bread an even, crisp brown. Place on a warm 
plate, allowing one small slice to each person, and sprinkle over it 
rich, new cheese. Serve while warm. 

MILK AND EGG TOAST. 

Put a generous \ cup of new milk into a granite cup, let it raise 
the boil, then put in a thin piece of toasted bread, two inches square, 
remove from fire and immediately stir in a fresh egg which has been 
slightly beaten, cover a moment, add a pinch of salt and serve. 



THE IDEAL COOK BOOK 143 



BREAD should always be put in a warming closet and dried 
well before toasting, then toasted a light brown, especially for the 
sick, otherwise it is very harmful as it causes fermentation of the 
stomach. 

Mrs. James L. Hartsell, Huntington, Ind. 

JUNKET. 

Put \ a junket tablet in a cup with 1 teaspoon cold water, mash 
with the finger until dissolved, put 1 pint new milk into a double 
boiler, add \ cup sugar and any desired flavoring, stir well, when 
milk warm, add the dissolved junket tablet and a pinch of salt, and 
1 well beaten egg. Stir again, put in a warm place to set. It will 
have the appearance of a delicate custard and is very nourishing for 
consumptives. Should be taken between meals. 

SAGO CREAM. 

Wash the sago, put on in boiling milk, and boil until thick. Like 
tapioca sweeten and flavor with nutmeg. 

IRISH MOSS PUDDING. 

1 cup Irish Moss ; 1 tablespoon butter ; 

1 cup sugar ; A pinch of salt and flavoring. 

1 quart milk; 

Pick the dark particles from the moss, wash well, and soak a 
few minutes in cold water. It will swell up like a sponge. Squeeze 
and dry, drop into the boiling milk and cook until thick as ordinary 
gravy. Cool and eat plain or with any desired sauce. The moss 
should be measured after it is cleaned. 

PLAIN BLANC MANGE. 

May be made in the same manner, omitting the sugar, and can 
be eaten with sweetened cream. 

ARROW-ROOT BLANC MANGE. 

Pour into 1 pint of boiling milk, 2 tablespoons of arrowroot rub- 
bed to a paste with -J- cup warm milk, \ cup of sugar, a pinch of salt, 
and flavor with rose-water. Stir briskly until done, pour into a 
mould wet in ice water, serve when cold with sweetened cream or 
foamy sauce. 

IRISH MOSS can be bought at any up-to-date drug store. 



144 TEE IDEAL COOK BOOK 



RICE FOR THE SICK. 

Wash well in cold water, drain well and drop slowly into boiling 
water, with a little salt in it, (the water should cover it several in- 
ches) shake well and boil slowly for five minutes, put in a fireless 
cooker over night, season with butter, cream and sugar, heat again 
to boiling point. 

OAT-MEAL WITH RAISINS. 

The meal should be poured into boiling salt water, cook same as 
rice before placing in cooker, season with butter and add J cup of 
seeded raisins, cook over night, serve with sweetened cream. If 
cooked on the stove set vessel on an asbestos mat and cook very slowly, 
shake often but do not stir. 

RICE OMELET. 

Two cups boiled rice, one cup sweet milk, two eggs. Stir to- 
gether with egg beater, and put into a hot buttered skillet. Cook 
slowly ten minutes, stirring frequently. 

RICE CREAM. 

Thicken a pint of scalding milk with rice flour to the consist- 
ency of cream; sweeten and flavor to taste. Beat the whites of two 
eggs to a stiff froth, put a half ounce of gelatine into half pint of cold 
water; when well soaked, place over the fire until the gelatine is 
dissolved; when cool, beat to a froth with an egg beater, mix with 
the egg and milk. 

RICE (JAPANESE METHOD.) 

Only enough water is poured on the rice to prevent burning. 
Cover tightly and set over a moderate fire until nearly done. Re- 
move cover to allow moisture to escape. The rice turns out a mass 
of snow white separate kernels, each burst open like a mealy po- 
tato. 

It is far less trouble to cover the dish tightly and cook it in a 
steamer. 

UNLEAVENED BREAD. 

Mix entire wheat flour with ice cold water, to a stiff dough; 
knead for four or five minutes; cut in small pieces and roll into 
cakes size of clothes-pins. Bake on wire pan or toaster in hot oven 



THE IDEAL COOK BOOK 145 



leaving room to rise. Very light and sweet. An addition of raisins 
and hickory nut meats is much enjoyed. 

OATMEAL SNAPS. 

Mix one cup sweet cream and three tablespoons sugar ; add fine 
oatmeal till stiff; knead lightly; roll to the thickness of an eighth 
of an inch ; cut in shapes ; bake crisp in moderate oven. 

GRAHAM FRUIT CRACKERS. 

Two-thirds cup sweet cream; one cup dried currants picked 
and washed, one-fourth teaspoonful soda, one-half teaspoon cream 
tartar. Use equal parts graham and white flour to make a very 
stiff dough. Roll out less than an eighth of an inch in thickness. 
Cover thickly with the fruit. Lay on another sheet of the dough, 
pass the rolling pin over it. Cut in shapes ; prick deeply ; bake in 
a moderate oven thoroughly. 

SWEET CREAM BISCUITS. 

\ cup sweet cream; \ cup of sweet milk; 

1 teaspoon baking powder; \ teaspoon salt. 

Two cups of flour, or enough to make a soft dough, roll thin and 
bake well done. These biscuits are very wholesome. 

INFANTS' MILK PORRIDGE. 

Tie one cup sifted flour in a cloth very tight. Drop into boil- 
ing water and boil for 1 or more hours. Take from the water, hang 
up to drain and cool. When cold remove cloth and peel off the 
damp coating and grate like chalk into boiling milk with a pinch of 
salt and \ teaspoon sugar well boiled in it. 

This is an old remedy. My mother used it for summer com- 
plaint. 

BABY FOOD. 

Wash well 1 cup best rolled oats in 1 pint of cold water, until 
the starch is all washed out, strain through a fine wire strainer, 
throw away the hulls. Let the water stand until the starch settles 
to the bottom (as cold starch does), drain off all but one spoonful 
and boil again with 1 teaspoon sugar and a pinch of salt. Stir up 
the starch and the remaining spoonful of water. Stir into the boil- 
ing mixture. Let boil 5 minutes, pour in 1 cup pure separated 



146 THE IDEAL COOKBOOK 

cream and let it come to the boiling point. Put in a cool place and 
use as needed. If too thick add a little hot water and more sterilized 
cream. 

This is much better than any prepared baby food. 

WHOOPING COUGH SYRUP. 

Grate enough sweet Spanish onions to make one pint pulp. Add 
1 cup of water and boil 5 minutes, strain and add enough sugar to 
make it palatable, 1 ounce of glycerine, and the juice of 1 lemon. 
Add a little rock candy and boil, skim and bottle. Omit the lemon 
juice for babies using milk. Give a teaspoonful several times a day, 
and at bed time. 

This has been tried in my own family, and can not be excelled. 
This recipe was written by request. 




THE IDEAL COOK BOOK 147 



MEMORANDA 



I 


BREAKFAST AND 
TEA DISHES 


s 



CORNMEAL MUSH. 

Put I cup butter in the bottom of a stew kettle, rub bottom well 
pour in water when it boils, salt to taste and add 1 teaspoon of sugar. 
Sift in meal gently, letting it boil between times, so that it will not 
taste raw. Stir well 5 minutes, set back to cook slowly for 10 min- 
utes longer. 

GRAHAM MUSH. 

Make from unsifted graham flour in the same manner as corn 
mush. , 

FLOUR MUSH OR MINUTE PUDDING. 

Put fresh milk on to boil in a buttered stew pan. Add 1 table- 
spoon of sugar and salt to taste. Stir in white or whole wheat flour 
until thick as graham mush. Serve with sweetened cream. 

PRIED MUSH. 

Cut into slices J inch thick. Roll in corn meal and fry in hot 
lard. 

MOCK LYE HOMINY. 

Pick and wash 2 pounds of cracked store hominy, pour 3 times 
its bulk of boiling water over it, set on fire where it will almost reach 
the boiling point for J day or better. When very tender and mushy 
put in \ teacup weak lye made from wood ashes. Stir well, salt to 
taste. This is just as good as the old fashioned lye hominy and 
does not lose any of its nutriment, and is much less trouble. Season 
with bacon or ham fryings. 

FRENCH FRIED BREAD. 

Cut slices of bread 3 inches square. Beat two eggs slightly, add 
1 tablespoon sweet cream, pepper and salt and fry a rich brown in 
butter and lard. Serve with lemon sauce and raisins. 

FRIED BREAD WITH CINNAMON. 

Break stale bread in inch bits, fry in butter and lard. Stir as 
it fries. When done pour a spoonful of water into one side, cover 



TEE IDEAL COOK BOOK 119 

and steam a moment. Lift, dust with cinnamon and serve with hot 
syrup. This is excellent. 

MUSH AND OYSTERS FRIED. 

Cook 3 pints of corn meal mush until well done, stir in 1 pint 
of fresh oysters carefully, cover and let stand a moment, pour into 
a granite pan, when cold slice J inch thick, dip in beaten eggs, roll 
in very fine cracker crumbs and fry a rich brown, garnish with 
celery sprigs. 

Mrs. Orma Curless. 

EGGS IN A NEST. 

Whites of 6 eggs beaten stiff, with a J teaspoon of salt. Pour 
in a butter casserole or baking dish. Make 6 holes size of small 
egg, put a yolk in each hole and pour 1 tablespoon of cream over 
each yolk. Dust with salt and pepper. Bake or steam until whites 
are well set. Garnish with sprigs of parsley. Serve very hot. This 
makes a very nice Easter dish. 

SCRAMBLED EGGS. 

Break J dozen eggs into a bowl, add pepper and salt and a little 
minced parsley or celery sprigs. and 3 tablespoons sweet cream. 
Stir slightly with fork. Four in a hot buttered frying pan. and stir 
gently until creamy. Serve on buttered toast. 

JELLIED EGGS. 

Put as many eggs as are wanted, in a vessel, cover 1 inch with 
cold water. Set over a medium hot fire, let come to the boil. The 
whites will be a delicate tender jelly instead of tough and indigest- 
ible, and the yolk will be just right. 

HARD BOILED EGGS. 

Put to boil in the same manner as you would jellied eggs. Boil 
slowly for one hour. The yolk is then soft and creamy and is 
easily digested. 

Battle Creek Sanitarium. 

POACHED EGGS. 

Drop eggs carefully into boiling water 1 inch deep. Place in 
the oven on the grate. The top will be coated with a delicate white 



150 THE IDEAL COOK BOOK 



jelly. When done pour off the water and lift with a perforated 
pancake turner. 

EGGS A LA GOLDEN ROD. 

Boil four eggs for twenty minutes, and when they are cold 
shell and dice them ; meanwhile prepare a rich cream sauce by ad- 
ding to one and one-half tablespoons of melted butter the same 
quantity of flour, when thoroughly blended add about 2 cupfuls of 
hot milk; as soon as the sauce boils season it highly with salt and 
paprika, adding the eggs and a heaping cupful of grated cheese; 
cook only until the cheese is melted and serve on rounds of hot but- 
tered toast garnished with small stuffed olives. 

EGGS A LA CREOLE. 

Put a tablespoonful of butter, and -| cup of sweet cream into 
a sauce pan with \ cup minced onion. Let simmer a few minutes, 
add a cupful of tomatoes and cook 5 minutes. Add 5 eggs beaten 
together and stir briskly until creamy. 

Aimee Ware. 

CHEESE OMELET. 

Mix one heaping teaspoon of flour with one tablespoon of but- 
ter. Cook until thoroughly mixed, Add one coffee cup of milk, 
salt, red pepper, two heaping tablespoons grated cheese, yolks of 
four eggs well beaten. Cook and stir until smooth. Then remove 
from the fire and add the stiffly beaten whites of four eggs, turn 
into well greased baking pan and bake in a moderately hot oven 
for 20 or 30 minutes. 

Aimee Ware. 

OMELET. 

Use one egg for each person and one extra. Beat yolks and 
whites separately. To yolks add one tablespoonful of milk for each 
egg and one extra, and a pinch of salt. Pour yolks into hot buttered 
skillet. When they are browned on the bottom, spread whites over 
them and brown in quick oven. Fold over when removing from 
skillet and serve on hot platter. 

Aimee Ware. 

OYSTER OMELET. 

2 eggs ; 12 oysters ; 

3 tablespoons cream ; J cup strained oyster liquor ; 
1 tablespoon butter; Pepper and salt. 



TEE IDEAL COOK BOOK 151 



Prepare the oyster filling before beginning to cook the omelet. 
Strain the oysters and cut them with scissors into small pieces. Make 
a white sauce from the butter, eggs, oyster liquor, cream and season- 
ings. When hot and creamy, put in the chopped oysters and cook 
a few minutes. Set the sauce over boiling water to keep hot while 
making the omelet. When ready pour over the oyster mixture, 
and serve immediately. 

HAM OMELET. 

Sprinkle i teaspoonful minced ham over the top of an omelet, 
before the egg begins to set ; let it cook for a minute or two longer, 
then set in the oven as directed, and serve hot. 

EGGS IN RAMEQUINS. 

Butter small ramequins and drop a raw egg into each one, be- 
ing careful that it remains whole. Set the ramequins in a pan of 
boiling water and put it in a hot oven until the eggs are set. Put 
a dab of butter on each one and a dust of pepper and salt before 
taking from the oven. 

RAMEQUINS. 

2 egg? ; 2 ounces of melted butter ; 

2 spoonfuls of flour ; 2 ounces of grated cheese. 

Mix all well, and bake it in molds or tart-pans for a quarter of 
an hour. 

BACON AND EGGS. 

Select nice lean bacon, fry over a slow fire. Turn often to pre- 
vent it from curling and burning the edges. Place on a platter. 
Break fresh eggs in the hot fat, pour a teaspoon boiling water in, 
and cover tightly until a delicate white coating forms over the top. 
Take up and place on bacon. Garnish with parsley or celery tops. 

HAM AND EGGS. 

Ham is best fried in an iron skillet, covered with a perforated 
lid. When well done, take up on a platter and drop in as many eggs 
as are wanted. When whites are partly cooked pour in a little 
water, cover and steam same as with bacon, garnish with parsley 
and serve at once. 



152 TEE IDEAL COOK BOOK 



WELCH RAREBIT. 

1 cup cheese; 2 dessert spoons flour; 

2 cups milk ; Salt and paprika to taste. 
1 heaping tablespoon butter ; 

Melt the butter, blend in the flour and add the milk, let it come 
to the boil and stir in the cheese, which should be broken into small 
bits, take from the fire as soon as the cheese melts, season and serve 
on crackers immediately. 

Myrtle Ware. 

RINGTUM DIDDY. 

1 cupful cheese ; 1 heaping tablespoon butter ; 

1 cup milk ; 1 cup tomato juice ; 

1 tablespoon flour ; Salt and paprika. 
1 egg; 

Blend the flour and butter as for rarebit, add the tomato juice 
and when it boils add the milk, stir well and add the beaten egg 
and the cheese. Let remain over the fire only long enough to melt 
the cheese, stirring all the while to prevent the mixture from being 
stringy, season after lifting. 

Myrtle Ware. 

CHEESE FONDUE. 

Put to boil one pint of new milk with a tablespoonful of butter 
in it ; dissolve two tablespoonfuls of flour in a little cold milk, and 
stir in the boiling milk ; set off to cool, season with salt and pepper 
to taste ; add five ounces of grated cheese to the mixture, and four 
eggs beaten separately until very light ; mix all, and pour in a but- 
tered dish ; bake twenty minutes. Serve at once, as it falls. 

CROQUETTES. 

All croquettes require two coatings of crums before frying in 
fat. The dry bread-crums should be sifted until very fine. Break 
the white of an egg into a shallow plate and beat slightly with a 
fork; add 1 tablespoonful of cold water. After the croquettes are 
shaped, roll in crums until all parts are covered. Dip in the egg, 
then give the final covering of crums, taking care that the coating 
is not too thick. Fry in deep fat and place on brown paper. Serve 
while hot. Meat cutlets may be rolled in crums and egg and fried 



THE IDEAL COOK BOOK 153 



in deep fat ; also cutlets of fish shaped with a wooden skewer may 
be fried in the same manner. 

VEAL CROQUETTES. 

2 cups chopped cold cooked 1 cup thick sauce ; 

veal ; Few grains cayenne ; 

\ teaspoon salt ; Few drops onion juice ; 

\ teaspoon pepper ; Yolk of 1 egg. 

Mix ingredients in order given. In making the thick white 
sauce, use rich white stock in place of milk. Cool, shape, crumb 
and fry same as other croquettes. 

CHICKEN CROQUETTES. 

1 pint cold cooked chicken ; 1 teaspoonful salt ; 

\ pint milk ; \ teaspoonful nutmeg ; 

1 heaping tablespoonful but- \ teaspoonful pepper; 

ter; Flour, beaten eggs, cracker 

2 tablespoonfuls flour; crumbs, lard. 
1 teaspoonful onion juice; 

Way of preparing — Chop the meat very fine. Heat the milk in 
a double boiler. Cream the butter, and flour, and add it to the milk, 
then add the onion juice and seasonings. Cook until you have a thick 
sauce. Pour this over the chopped chicken, and mix thoroughly, 
then let it cool, and form into shapes. Flour lightly, dip shapes in- 
to the beaten eggs, roll in cracker crumbs, and fry in deep fat. 

Quantity — This will serve six persons. 

FISH CROQUETTES. 

Pick into pieces, taking out all the bones, 1 pound of any cold 
fish; heat two ounces of butter, stir in two tablespoonfuls of sweet 
milk, thicken with flour; when cooked, add one beaten egg, the 
minced fish, pepper, salt, a little chopped parsley and the juice of 
half a lemon ; spread out to cool ; form in croquettes, dip into grated 
bread crumbs, and fry in hot lard. 

SALMON CROQUETTES. 

If cups cold flaked salmon ; Few grains cayenne ; 

1 cup thick white sauce ; 1 teaspoon lemon juice ; 

Salt ; 1 egg, white. 



154 TEE IDEAL COOK BOOK 

Add sauce to salmon, then add seasonings, then the well beaten 
white of egg. Spread on a plate to cool, shape, dip in crumbs, egg, 
and crumbs again, fry in deep fat, and drain. 

SWEET BREAD CROQUETTES. 

1 pt. cooked and chopped 1 cup cream (scant) ; 

sweet-breads ; J teaspoon white pepper ; 

4 tablespoons chopped mush- A dust of nutmeg; 

rooms ; J teaspoon chopped parsley ; 

2 tablespoons butter; 2 eggs ; 

1 tablepoon flour ; 1 tablespoon lemon juice. 

1 dessert spoonful salt ; 

Mix all the seasoning with the mushrooms and sweet breads, 
and set aside to absorb the seasoning. Make a white sauce of the 
cream, butter and flour, pour it over the other ingredients, adding 
the beaten eggs last. Mix well, set away two hours to stiffen, then 
shape into croquettes. Dip in egg crumbs and fry in the usual way. 
Serve with any desired sauce. 

MACARONI AND CHEESE CROQUETTES. 

2 cups cold boiled macaroni, \ cup thick white sauce ; 

chopped; \ cup cold boiled ham if 

4 tablespoons cheese, cut fine ; desired. 

Add cheese, ham and macaroni to sauce, season highly with salt 
and cayenne, cook five minutes ; spread on a plate to cool, form into 
croquettes. Shape and finish as other croquettes. 

LOBSTER CROQUETTES. 

The meat of 1 good sized lob- A grating of nutmeg ; 

ster (boiled) ; Salt and pepper to taste; 

1 tablespoon butter ; 1 teaspoon lemon juice ; 

1 tablespoon flour ; Egg and bread crumbs. 

J cup milk; 

Mix all together and fry the same as other croquettes. 

SALMON TIMBALES. 

1 can red salmon ; 1 cup bread crumbs ; 

2 eggs well beaten; 1 tablespoon Worchester sauce; 
2 tablespoons lemon juice ; Salt and pepper to taste. 

1 cup thick white sauce ; 

Salmon or oysters are excellent escalloped with macaroni in the 
same manner as cheese and macaroni. 



THE IDEAL COOK BOOK 155 



WHITE SAUCE. 

2 tablespoons butter ; 2 tablespoons flour ; 

I teaspoon salt ; 1 cup milk. 

Drop timbales into gem pans ; set them in a pan with 1 inch of 
water to bake, cover tops with waxed paper. 

Mable Wilcuts. 



CORN OYSTERS. 

1 pint can of corn ; 1 egg beaten ; 

1 teaspoon celery salt ; 1 tablespoon cream ; 

Season to taste with black pepper and a little table salt. Mix 
all together, add enough fine cracker crumbs to make the mixture 
stiff enough to form into small cakes. Fry in butter and lard a 
deep brown. 



CORN CROQUETTES. 

1 cup corn, cut or \ teaspoon onion juice ; 

grated ; Dash of pepper ; 

J teaspoon salt; 4 tablespoons flour; 

2 tablespoons butter ; White of 1 egg. 

Put corn and seasonings in double boiler, and when hot. add 
the flour and butter rubbed together to a paste ; mix well and cook 
for five minutes, remove from the fire and add the whites of the egg 
well beaten. Shape and finish as other croquettes. 



BEEF AND RICE CROQUETTES. 

2 cups finely chopped beef ; 2 cups freshly boiled rice ; 

1 teaspoon salt; J teaspoon pepper; 

Few drops onion juice ; Dash of nutmeg ; 

1 tablespoon chopped parsley; 1 teaspoon lemon juice. 

Shape in croquettes, break an egg on a plate, add one table- 
spoon of hot water, and beat until well mixed, dip croquettes first 
in egg, then in cracker crumbs, fry in smoking hot fat, drain on ab- 
sorbent paper in a warm place. 



156 TEE IDEAL COOK BOOK 



DELMONICO POTATOES. 

1 quart boiled potatoes ; | cup grated cheese. 

3 cups white sauce ; 

Butter baking dish, put in half the potatoes, cover with half 
the sauce, sprinkle with cheese, add remaining potatoes and sauce ; 
cover with cheese, and brown in hot oven. 

Chipped dried beef, added to escalloped potatoes improves 
them greatly. 




THE IDEAL COOK BOOK 157 



MEMORANDA 



158 THE IDEAL COOK BOOK 



MEMORANDA 



COFFEE. 

To make good coffee select any first class brand, African Java 
has my preference. Allow 1 heaping tablespoonful for each person 
and one for the pot. Use the white of 1 egg to 1 heaping cup (which 
equals 6 tablespoonfuls). Put in coffee pot, or use a first-class 
aluminum percolator, and blend well together. Pour over 1 cup 
boiling water to each tablespoonful of coffee. Set back on the range 
where it will simmer but not boil, until done. Never allow coffee 
to stand from one meal to another, or warm it over. That is how 
one gets the poison that makes rheumatism. Fresh boiling water 
is necessary for good coffee or tea. 

TEA. 

To make tea use only first-class brands, put into a stone, granite 
or aluminum tea pot. Pour fresh boiling water over it, set where 
it will keep hot but not boil. Or fill the cups with fresh boiling 
water and pass a tea ball and let each person make their own tea as 
strong as desired. This is the most satisfactory method. 

ITALIAN CHOCOLATE. 

Cream the yolks of 3 eggs and 1 cup of granulated sugar to- 
gether until very light and foamy. Dissolve 6 teaspoons Bakers 
cocoa in 1 cup of boiling water, stir well, add 5 more cups of boiling 
water, a pinch of salt. Let all boil hard, pour over the eggs and 
sugar stirring briskly. Pour into cups and serve at once with a 
spoonful of whipped cream on the top. 

GERMAN CHOCOLATE. 

3 cups boiling water ; 2 egg yolks beaten ; 

1 cup milk ; 6 teaspoons Bakers cocoa ; 

J cup whipped cream ; 1 scant cup granulated sugar ; 

Cream sugar and eggs together until light, add the whipped 
cream. Cook water, cocoa and milk together the same as for Italian 
chocolate and pour boiling hot over the eggs, sugar and cream, 
stirring briskly. Cover tight for a moment and serve with a marsh- 
mallow on top of each cup. 



160 TEE IDEAL COOK BOOK 



PLAIN CHOCOLATE. 

Make the same as German chocolate omitting the eggs. Serve 
without the marshmallow. 

LEMONADE. 

To a large lemon allow 1 cup granulated sugar and 3 cups water. 
When ice is used lessen the water. Use the peel, either bruised or 
grated, strain and serve. Add a well-beaten egg for the sick. Les- 
sen the sugar for sour lemonade. 

ORANGEADE. 

To each lemon add 1 cup of sugar, two oranges and 3 cups 
water. Grate the orange peel, pour 1 cup boiling water over the 
sugar, add the grated peel, stir until sugar is all dissolved, add the 
lemon and orange juice and remaining cups of water. Cool and 
serve with cracked ice. Eggs may be added or not. 

RECEPTION PUNCH. 

6 lemons ; 1 can pineapple diced ; 

1 can white cherries ; Juice of pineapple ; 

1 can sweet white grape wine ; 2 oranges, grated peel of ; 

1 bottle Maraschino cherries; Extract the juice from the 
6 cups granulated sugar; lemons and oranges. 

\ dozen oranges ; 

Boil the sugar with 2 cups of water until it is dissolved. Add 
grated peel and juices from the fruit. Add one gallon or more of 
water together with fruit and cracked ice. This makes nearly two 
gallons and is excellent. Fresh strawberry juice with a few whole 
berries makes it much better. 

TEA PUNCH. 

1 quart boiling water ; 2 cups sugar ; 

4 teaspoons tea; 3 lemons, peel and juice; 

1 can pineapple and juice ; 2 oranges, peel and juice ; 

Make the same as reception punch adding the tea after it is 
brewed and 1 quart extra cold water, add ice and serve. 

COLONIAL MINT CUP. 

6 oranges ; \\ cups sugar boiled in 

2 lemons ; 1 cup water and cooled ; 
Whites of 2 eggs; Mint sauce to flavor. 



THE IDEAL COOK BOOK 161 



Beat the whites of the eggs slightly. Add the lemon and orange 
juice strained and the syrup. Add 3 pints of ice water and serve. 

ROSE ICE. 

Wash a half pint of rose petals ; pound them to a paste, adding 
gradually four tablespoonfuls of granulated sugar. When smooth 
add a quart of water and a pound of sugar ; boil ten minutes ; do 
not strain. When the mixture is cold, add the juice of four oranges 
strained through cheese cloth. Freeze carefully and serve in punch 
or wine glasses. Garnish with fresh rose petals. 

Rose extract may be used instead of leaves. 

NASTURTIUM PUNCH 

Chop fine twenty-four nasturtium flowers ; rub them with a 
little sugar to a paste. Boil together a pound of sugar and a quart 
of water for five minutes ; take from the fire, and add the juice of 
three lemons and the nasturtium flowers. Let these stand until per- 
fectly cold ; add four tablespoons of claret or grape juice. Freeze 
the mixture and serve in punch glasses. Especially nice with mut- 
ton. A nasturtium flower on the top of each glass makes a very 
pretty garnish. 

GINGER PUNCH. 

Boil a pound of sugar with a quart of water; add the juice of 
three lemons and when cold add four tablespoons of the syrup from 
the preserved ginger, and a half cup of the ginger chopped very 
fine. Freeze and serve with the meat course, at dinner. If preser- 
ved ginger is not to be had, add a teaspoonful of ground Jamacia 
ginger to the sugar and water before they are boiled, then add the 
chopped candied ginger. 

GREEN-GRAPE COCKTAIL. 

Wash, cut in halves, and seed 1-J pounds California grapes. Put 
on ice until chilled. Whip the whites of 4 eggs stiff, and beat in 
1 cup powdered sugar gradually. Put layers of grapes in cocktail 
glasses, add alternately layers of fresh shredded grape fruit, sprinkled 
well with pulverized sugar and repeat until glasses are f full. Put the 
white of eggs and sugar on top, garnish with chopped nuts or Marischino 
cherries. 

STRAWBERRY COCKTAIL. 

Select well ripened strawberries, cut into halves, sprinkle with half 
their bulk in sugar, stand on ice until ready to serve. Put in cocktail 



162 TEE IDEAL COOK BOOK 



glasses, pour over the juice from two oranges and put a spoonful of 
whipped cream on top with a whole strawberry in the center. 

STRAWBERRY WATER. 

Take 1 quart of dark red hulled berries ; crush with 1 pint of 
pulverized sugar and \ pint cold water. Grate 1 pineapple, add to 
it 1 quart of cold water. Put all together in a bag and strain. Set 
in ice chest until wanted. 

GRAPE WINE. 

Take twenty pounds of Concord grapes after they are stem- 
med, add 5 quarts of water, crushing the grapes in the water, and 
put them into a porcelain kettle; stir well until they reach the 
boiling point. Let them cook fifteen or twenty minutes, then strain 
through a cloth; add three pounds of white sugar; when the sugar 
is dissolved, strain again through a cloth ; heat to the boiling point 
again, pour it into pint economy or self -sealing jars (the former 
being preferred) and seal. Cook only in porcelain or aluminum 
and stir with an aluminum or wooden spoon or paddle, as scaled 
granite or iron blackens and ruins the color and flavor. 

SHRUB OF NECTAR. 

To one quart of fruit or berries crushed pour enough cider vin- 
egar to cover, add 1 quart of boiling water, juice of four oranges, 
and 1 grated pineapple, and sugar to taste. Boil, strain and seal 
as for grape wine. 

DANDELION WINE. 

Select 2 quarts dandelion blossom, wash well, put into a jar 
and pour one gallon of boiling water over them. Let stand over 
night, squeeze out blossoms and strain ; add the juice of three 
oranges and three lemons. Cook 20 minutes. Sweeten to taste, 
pour back into the jar, soak 1 cake of yeast, and let stand 1 week. 
Strain and bottle. 

Mrs. Aaron Sutton. 

ELDER BLOSSOM WINE. 

2 quarts blossoms ; 3 pounds raisins ; 

6 pounds sugar; 3 lemons sliced; 

2 gallons water ; 4 oranges. 



THE IDEAL COOK BOOK 163 



Wash bunches before picking from the stem, measure, boil 
sugar and water together, put in blossoms and as soon as they boil, 
cool and pour in a large stone jar. When milk warm stir in two cakes 
of yeast foam previously soaked, let stand 8 or 10 days. Stir morn- 
ing and evening, until the blossoms come to the top, each time 
strain through a cloth, add raisins seeded, put in self-sealing cans 
without the rubbers. 

CHERRY WINE. 

When canning cherries squeeze out all the juice, which im- 
proves them for canning. Add 2 parts juice and 1 part of sugar. 
Cook and seal for sweet wine, leave uncooked for fermented wine. 
Let stand until fermentation ceases. Bottle. Fill the neck of the 
bottle with absorbent cotton. 

BLACKBERRY WINE. 

Take equal parts of berries and water, crush the berries well. 
After they are measured cook together, strain as for jelly, sweeten 
to taste, boil again and seal in pine Economy jars. 

FERMENTED BLACKBERRY WINE. 

Crush 2 quarts of blackberries with 1 quart sugar. Put in stone, 
jar and add 1 quart fresh rain water, stir each day until fermenta- 
tion ceases. Strain and bottle same as cherry wine. White grape 
wine is nice made in the same manner. 

BLACKBERRY CORDIAL. 

Warm and squeeze J gallon of berries ; add to them one pound 
of white sugar, one-half ounce of powdered cinnamon, one-fourth 
ounce of mace, two teaspoonfuls of cloves. Boil all together for one- 
fourth of an hour; strain the syrup, and to each pint add a glass 
of French brandy. Two or three doses of a tablespoonful or less 
will arrest dysentery, if given in season, and is a pleasant and safe 
remedy. Excellent for children when teething. 

RAISIN WINE. 

Chop two pounds of raisins, add 2 lemons, 3 oranges, 2 pounds 
of white sugar, and about two gallons of boiling water. Pour into 
a stone jar, and "stir daily for six or eight days. Strain, bottle and 
put in a cool place for ten days or so, when the wine will be ready 
for use. 



164 TEE IDEAL COOK BOOK 



MEMORANDA 



THE IDEAL COOK BOOK 165 



MEMORANDA 




CANNING AND 
PRESERVING 




FRUIT CANNING. 

THE FIRST STEP in successful fruit canning is perfect steri- 
lization ; second, fresh sound fruit, and the best cans obtainable. 
The recipes I have written en fruit canning are only for the fruits 
most generally canned by the majority of housewives. I consider 
it useless to write anything on the canning of vegetables, as the 
ECONMY FRUIT JAR CO. puts out a book with each dozen cans 
giving explicit instructions, for canning in general, which are ab- 
solutely reliable. The ECONOMY is the only jar in which I have 
ever been able to keep vegetables. I have fruit and vegetables as 
bright and fresh as when first canned, which have been canned 
three years in these jars. 

TO STERILIZE FRUIT CANS. 

Put a_ wash boiler on a gasoline, oil or t gas stove, as the fire can 
be regulated as desired and fill half full of pure soft water, if you 
have it. Lay the cans in on their sides letting them fill as they 
sink to the bottom of the boiler. For wax cans sift RED SEAL 
LYE and a little soap powder over the top, turn fire on low at first, 
slowly increasing it until they boil ten minutes, turn out fire and 
let stand until cool. The wax will nearly all be in the bottom of 
the boiler. The little that remains can be washed off easily. It is 
a good plan to clean several boilerfuls in succession so one cleaning 
of the boiler will do. Wash in warm soft water, scald and put 
away in a closed cupboard right side up ; always keep a good supply 
of sterilized cans ready for emergencies, this way one is always 
prepared to take care of fruit on short notice. 

Lye need not be used for other cans, use plenty of baking soda 
or amonia instead. This manner of sterilizing cans tempers them 
as well. Always lay them in boiling water, a few minutes before 
filling. It is just as necessary to sterilize the lids, as the cans. Tin 
lids should not be used but once. It is a good plan to lay a piece 
of absorbent cotton on top of the fruit before putting on the lid 
as it prevents the fruit from rising to the top. Last, but not least, 
the fruit must be cooked well but not too soft. 

Cans should never be set away with the lids on, as it gives, 
them a musty odor. 



THE IDEAL COOK BOOK 167 



It is a good plan to put a paper flour sack in the bottom of the 
boiler before putting in the cans, as this keeps the greater part of the 
wax off of the boiler. The flour should be well dusted from the sack 
first. 

To each box of sealing wax add J teaspoonful of lard to pre- 
vent the wax from coming loose. 

TO CAN PINEAPPLE. 

Select well ripened Indian river pineapples, peel off the rough 
bark slightly, then peel again taking off below the eyes, grind this 
part of the peel, add twice its bulk in water, catch the juice from 
the grinder and put with it, stew well, strain and sweeten to taste. 
Can for ices, punch, etc. Slice thin and core. Cook in syrup, seal 
in economy jars, or shred in half inch bits and can for fritters and 
ices. 

TO CAN STRAWBERRIES. 

Use only fresh sound berries. The Dunlap, a large dark red 
berry is the best for canning. AYash well before stemming, use one 
pint of sugar to three of berries, put in a crock in alternate layers, 
let stand until the juice covers them, drain off juice, boil and skim 
well before adding berries. Cook only long enough to heat the 
berries through well. Seal in Economy jars according to directions 
accompanying the cans. 

TO CAN CHERRIES. 

Pick them early in the evening, seed and drain off all the juice, 
save it until next morning, use one pint of granulated sugar to two 
quarts of cherries, place in a crock in alternate layers, let stand 
over night in a cool place, in the morning drain off part of the juice, 
adding enough boiling water to cover, set on stove and cook slowly, 
occasionally pressing the top ones down until they are well cooked, 
(if one cherry is left uncooked the can will come open) seal as for 
strawberries, can the juice which was drained off, for punch and 
ices. 

TO CAN RASPBERRIES. 

Raspberries should be handled as little as possible, put them 
in cans, pour boiling water over them, let stand five minutes (cov- 
ered) drain off juice and add \ cup of sugar and boil well. Pour 
over again and put in a steamer and steam until berries begin to 



168 THE IDEAL COOK BOOK 



rise to the top of can. Use Economy or wax sealing cans. Black- 
berries may be canned in the same manner. 

TO CAN PEACHES. 

Select medium early, sound yellow free stone peaches, peel 
them with a thin sharp knife, (do not scald them) make a syrup 
allowing J cup of sugar for each can. It is best to cook only two 
cans at a time, drop them into the boiling syrup, cover well, keep 
pressing the top ones down into the syrup and skim off all scum 
as it forms, cook slowly until every piece is heated well in the center 
(but not soft), pour while boiling hot, into well sterilized Economy 
jars. I have peaches canned in this manner, which have taken first 
prize, three years in succession and are as nice as when canned. 

TO CAN PEARS. 

The Kiefer pear is my choice for canning. They should be 
picked and laid awa}^ carefully until they turn a golden color. Then 
peel, quarter and core ; put into a tight vessel, allow \ cup of sugar 
for each can, pour over enough boiling water to nearly cover, set 
in the oven, cover tight and bake half an hour. Seal as for peaches. 

TO CAN HUCKLE-BERRIES. 

Choose only fine large berries, pick them over carefully, and 
wash them well; to each quart of berries allow \ cup of sugar and 
1 tablespoonful of sharp vinegar, and 1 pint or more water, boil 
together well before adding the berries, cook -all together thor- 
oughly and seal in Economy or wax cans. 

TO CAN GRAPES. 

Concord grapes are best for canning ; stem and wash well. Can 
the same as raspberries. They need not be steamed quite so long. 
The juice is better than wine, and is fine for the sick. 

TO CAN RHUBARB. 

Cut the rhubarb, in pieces the length of the can, pour boiling- 
water over several times as for grapes, omit the sugar, or set can 
in a clean bucket, set under a water faucet and allow the water to 
run for several minutes, seal under the water. Self-sealers must be 
used for canning it cold and new rubbers must be used. 



THE IDEAL COOK BOOK 169 



TO CAN GOOSE-BERRIES. 

Clean and wash well, can same as rhubarb. Place a clean grape 
leaf on top before sealing. I rather prefer canning them hot. They 
do not keep well if cooked too much. 

TO CAN CURRANTS. 

If ripe currants are preferred they should not be allowed to 
get too ripe. Allow \ cup sugar for each can. In using for pies 
drain off juice and make jelly out of it. Add a little more sugar 
and a little apple juice as it makes a milder jelly. 

TO CAN CRANBERRIES. 

2 quarts of cranberries 2\ pints water ; 

after they are cleaned ; 1 quart granulated sugar. 

Wash the berries in hot soda water, rinse and put in a granite 
or aluminum kettle, boil to a mush, stirring well. Run through a 
double white mosquito bar bag, re-heat and leave on the fire, put 
the sugar in a large flat pan, set in the oven on the grate, let it 
get almost hot enough to melt, pour it into the boiling pulp stirring 
as if making mush, pour immediately into hot cans and seal. This 
is a convenient way to keep cranberry jelly the year around. It is 
also fine for punch. 

APPLE JELLY. 

Maiden-blush apples, partly ripe, make the finest apple jelly. 
Wash them well, quarter but do not peel or core (if they are 
sound). Cover well with cold water, cook well, drain in a cheese 
cloth bag, but do not squeeze. Use two cups of juice to one of 
granulated sugar, boil rapidly, skimming well, as this is the secret 
in making, clear, tender jellies. Always use an aluminum or gran- 
ite kettle in which to boil jellies and silver or aluminum spoon with 
which to skim. Boil until half done before adding sugar which 
has been previously heated, continue boiling until it begins to puff 
up, or let it drip from the spoon. If the drops break off quickly it 
is done. Pour immediately into hot jelly glasses; when cold pour 
melted parowax over top. 

CURRANT JELLY. 

Currants should be picked before they are quite ripe. Pick 
out leaves and wash but do not stem, cover well with water, cook 



170 THE WEAL COOK BOOK 



and strain same as apple jelly. Use equal parts of juice and sugar, 
boil same as apple jelly. Make gooseberry jelly same as currant. 

A little apple juice added to either makes a milder flavor, as 
well as a lighter jelly. 

STRAWBERRY JELLY. 

Stem and wash berries, cover with boiling water and stir well 
while cooking. When done strain and put one-third apple or goose- 
berry juice with it. Use equal parts of juice and sugar. Boil and 
skim as for apple jelly. 

RASPBERRY JELLY. 

Cover the berries well with boiling water, stir while cooking, 
when done strain in the usual way; add one-third juice of YEL- 
LOW TRANSPARENT apples as they are ripe at this time. Use 
two cups juice and one of sugar. Boil as for apple jelly. 

BLUEBERRY JELLY. 

Clean and wash the berries well, cook same as raspberries, 
strain and to each pint of juice add If teaspoons of tartaric acid. 
Use three cups of juice to two of sugar. Cook in the usual way. 

GRAPE JELLY. 

Pick grapes when about half ripe (Concords are best) pick 
from stems, wash and crush well, cook in the usual manner, strain, 
boil and skim as for apple jelly. To 3 cups of juice use 2 of sugar. 
Cook same as other jellies. 

QUINCE JELLY. 

Prepare and cook same as apple jelly, using J apple juice, and 
the same proportions of juice and sugar; boil in the same manner. 

PUMPKIN BUTTER. 

Choose a dark orange colored pumpkin, bake it the same as for 
pumpkin pie and run it through a fine colander. To 3 quarts of the 
pulp, allow 2 quarts of light brown sugar and 1 cup of boiled cider ; 
boil slowly, stirring well until smooth and glossy, or as thick as 
good apple butter. Add cinnamon, cloves, spice and nut-meg to 
taste. 



THE IDEAL COOK BOOK 171 



SUGAR APPLE BUTTER. 

Peel, core and slice good tart cooking apples, stew 1 quart of 
elderberries, drain off the juice and cook the apples in it until well 
done, squeeze them through a double white mosquito bar bag. To 
3 quarts of the apples use 2 of soft white sugar, boil until the right 
consistency. Do not use any other flavor than the elder berries. 
You will be surprised at the fine flavor, as well as the color. This 
is my favorite butter. 

CIDER APPLE BUTTER. 

Make the cider out of sweet and sour apples mixed, run it 
through a cream separator. This purifies it and saves the trouble 
of skimming, make a lighter, brighter colored butter; boil 4 gal- 
lons into one, peel, quarter and cut Rambos or fall pippins finer 
than for stewing. Put as many into the boiling cider as can be 
stirred conveniently ; cook and with an apple butter stirrer con- 
stantly stir until smooth and glossy, or until it will form a crust on 
top. When cold spice to suit the taste, can or pour into one-gallon jars. 

PLUM BUTTER. 

Select damson plums that are dead ripe, cook in very little 
water until mushy, rub through a granite or aluminum colander, 
use equal par v ;s of pulp and sugar. Stir as for apple butter. 

WILD PLUM BUTTER. 

Pour scalding water, w T ith a spoonful soda in it over the plums, 
let stand until nearly cold ; drain and wash in clear water ; cover well 
with hot water and cook until mushy, run through a colander or 
mosquito bar bag ; use equal parts of pulp and granulated sugar ; 
stir and boil as other butters ; part of the juice may be drained off 
before running them through the colander and put with the same 
amount of apple juice and made into jelly. A little less sugar 
should be used then. Do not boil quite as long as other butters, or 
it will be strong and stiff. For the jelly use equal parts of juice 
and sugar. 

SUN-MADE STRAWBERRY JAM. 

Select well ripened dark red berries, remove stems and wash 
well. Crush through a mosquito bar bag (two double) and to 3 
quarts of pulp take 2| of granulated sugar; stir well. Put into a 



172 THE IDEAL COOK BOOK 



large granite bread pan and set on a tin roof if possible, where it 
will get the direct rays of the sun ; cover with panes of glass. It 
should be in the sun two days (bring in of evenings and set in a 
cool place). 

Pour into pint ECONOMY jars, put the lids on and set in boil- 
ing water nearly to the top. Heat slowly until thoroughly stere- 
lized. Do not let it boil up against the lids or it will run out ; cool 
before removing hooks. 

Blackberry and red and black raspberry jam may be made 
in the same manner by using 2 quarts crushed fruit and 1 cup of 
sugar. 

PINEAPPLE MARMALADE. 

Peel and prepare the same as for canned pineapples, slice 
lengthways, grind medium fine on food chopper, set a pan under 
grinder to catch the juice, add it to the pulp, measure equal parts 
of pulp and sugar, stir well; let stand one hour, put over fire, boil 
and skim well; cook rapidly; stir with an apple butter stirrer untiL 
the syrup is the right consistency. Put into jars and seal. 

This is fine to serve over ice cream and for sherbet and may 
be used for Pineapple trifle. 

PEACH MARMALADE. 

Select well ripened gold drop peaches, chop medium fine, meas- 
ure equal parts of pulp and granulated sugar, let stand half a day, 
cook and stir same as pineapple marmalade. Pour parafine over 
top and seal. 

QUINCE MARMALADE. 

Peel quinces and grind fine ; use equal parts pulp and sugar. 
Boil the pulp and skim well before adding sugar, boil together rap- 
idly until the juice is almost as thick as for jelly; stir well to pre- 
vent sticking. Seal as above mentioned. 

QUINCE HONEY. 

. Grate the quinces instead of grinding, using equal parts pulp 
and sugar; boil and stir as for marmalade, put in glasses and pour 
parafine over top. 

QUINCE PRESERVES. 

Peel, throw into cold water with a little lemon juice in it to 
prevent them from turning dark. Cut in halves or fourths as de- 



THE IDEAL COOK BOOK 173 



sired. Cover with cold water and let come to a boil, drain off juice; 
add 2 parts sugar and 1 of water; let boil and skim. Drop in the 
quinces and cook slowly until preserved through. Seal hot. 

Another good way is to can them and make the preserves in the 
winter. Drain off the juice and add one-third apple juice, either 
fresh or canned, make the same as apple jelly, using 2 parts juice 
and 1 part sugar. Make a heavy syrup and drop the quinces in it 
and boil until done in center. 

PEACH PRESERVES. 

Use Yellow Clings ; make a syrup of 2 parts sugar and 1 part 
water, boil well, pour over the fruit, cover with a plate and let 
stand until cold. Drain off the syrup, boil again and drop the 
peaches into it and boil slowly until done. Seal. 

PEAR PRESERVES. 

Make same as quince preserves. Do not have the fruit too 
ripe. 

SWEET APPLE PRESERVES. 

May be made same as quince preserves. Add a few slices of 
quinces which gives them a good flavor, or some pineapple juice. 
Use the same amount of sugar and boil in the usual way. 

PLUM PRESERVES. 

Use the large sweet or Greengage plums. Make a thick syrup, 
pour over them and cover well. Let stand over night. In the 
morning drain off the syrup; boil and skim for 5 or 10 minutes. 
Drop plums into it and set in a fireless cooker with a warm stone 
that will almost bear the hands. Let set an hour or two. If the 
syrup is not thick enough drain and boil as before. Plums will 
cook to pieces if boiled on the stove. However, they may be set 
in a slow oven instead of a fireless cooker. The same method should 
be used for ground cherries and yellow tomatoes. Add a little lem- 
on and orange juice to the syrup. 

SUN MADE STRAWBERRY PRESERVES. 

Select the finest dark red berries to be found ; wash, clean and 
drain ; measure equal parts of sugar and berries, put into a crock 
in alternate layers, let stand until the juice covers them. Put in 



174 



THE IDEAL COOK BOOK 



pans, set them in the sun, same as for strawberry jam. On the first 
evening drain off all the juice, boil, skim and strain. Pour back 
over the berries, cover with a plate and let stand until morning. Set 
in the sun again, until evening, drain off the juice again, boil and 
skim, put the berries in and let them boil one minute or more, skim 
well and seal in pint Economy jars. They are sure to keep their 
color and flavor when canned in this manner. 




TEE IDEAL COOK BOOK 175 



MEMORANDA 




PICKLES, RELISHES 
AND SAUER KRAUT 




BRINE PICKLES. 

They should be washed and rubbed well through several waters 
before laying in the jar. Choose nice clean grape leaves and lay a 
layer in bottom, then lay alternate layers of leaves and pickles until 
the jar is nearly full laying plenty of leaves on top. Make a brine 
by boiling water and salt together, strong enough to barely bounce 
an egg, skim, cool and pour over the pickles. Let stand for a few 
days, drain and put on new brine, if you want them to keep well. 
When ready to use take out as many as are wanted and put a table- 
spoon of soda over them. Pour over scalding water, and they will 
be plump and nice. Drain off in about 10 or 15 minutes. Pour on 
cold water and soak until they are a little too salty to eat, boil mild 
vinegar and pour over them. Dill or any desired spices mav be 
added. 1877." 

SOUR PICKLES. 

3 quarts cider vinegar, 1 quart water, 1J cups brown sugar, 
1 cup salt. Boil ten minutes and skim well. When cold make a 
smooth paste of 1 cup ground mustard and a little of the boiled 
vinegar. Mix all together and pour in a jar. Wash and dry well 
enough medium size pickles to fill the jar, a little below the vinegar. 
Sprinkle with celery and nasturtium seeds. 

Mrs. Aaron Sutton. 

TIP-TOP PICKLES. 

Take one peck of green tomatoes and one dozen large onions, 
slice both on a slaw cutter; have them in separate vessels, sprinkle 
salt between the tomatoes and let them stand two hours ; pour scald- 
ing water over the onions, and let stand until wanted; then squeeze 
both out, and arrange them in a crock in alternate layers, sprinkle 
between them celery seed, white and black mustard seed; pour over 
this one quart of vinegar and 1 pint of sugar brought to a boil. 
Ready for use when cold. 

Mrs. Sylvester Shull. 

SWEET PICKLES. 

Select smooth fresh pickles, 2J inches long, wash rinse and dry 
well, lay them in salt water over night. Drain and dry well, place 



THE IDEAL COOK BOOK 111 



a layer of fresh grape leaves, well washed and dried, in the bottom 
of a jar; lay in the pickles and grape leaves in alternate layers. If 
possible buy enough sweet spiced pickle vinegar off of sweet store 
pickles to cover them. It should be boiled and skimmed first and a 
little white wine vinegar added to it ; pour it over the pickles, boil- 
ing hot. White mustard seeds should be sprinkled between each 
layer of pickles when they are placed in the jar, lay grape leaves 
on top, also a thin mustard pad, place a plate on top, also a small 
weight. Tie a thin cloth over the top and set in a cool place. Will 
keep until spring. 

If it is not possible to buy the sweet spiced vinegar prepare 
one from pure cider vinegar, diluted a little, add a lump of alum 
size of a quail's egg, to one gallon of vinegar, and 5 cents worth 
stick cinnamon, 3 cents worth of cloves, three of alspice, 5 cents 
worth of nrace, a teaspoonful of celery seed and enough sugar to 
make it a little sweeter than the prepared vinegar as a great 
amount of the sugar is absorbed by the pickles ; boil all together 
10 minutes, skim well, and pour it boiling hot over the pickles, as 
above mentioned. 

PICKLED SWEET PEPPERS. 

Select red, green and yellow mangoes, shred lengthways the 
size of shoe strings, let stand in salt water over night, drain well, 
make a sweet spiced vinegar as for sweet pickles, boil and skim 
the same, add the shredded peppers, simmer 1 minute, seal in pint 
Economy jars. 

CORN SALAD. 

2 quarts tender sweet corn ; 1 cup cider vinegar ; 

2-| cups fine cabbage ; H cups sugar ; 

1 cup sweet red mangoes ; 1 cup vinegar, off can of sweet 
5 cups celery; pickles; 

2 cups sweet pickles ; 3 tablespoons salt. 

2 tablespoons prepared mustard and 1 tablespoon whole cloves, 
spice and cinnamon boiled in the vinegar. Add the sugar, put in 
corn and cook twenty minutes. Add cabbage, cook. 5 minutes. Add 
other ingredients and cook 5 minutes longer. Seal in pint self- 
sealers. Pour parafine on the top and in the lids. Seal while very 
hot. 1909. 



178 



TEE IDEAL COOK BOOK 



TOMATO CATSUP. 



4 cups raw pulp ; 
2 tablespoons sugar; 
1 tablespoon vinegar; 

1 teaspoon whole spice ; 

2 sticks cinnamon; 

\ teaspoon Coolman's mustard; 



1 level tablespoon salt ; 

1 level tablespoon prepared 

mustard ; 
1 teaspoon whole cloves ; 
1 teaspoon whole black pepper ; 
1 teaspoon paprika. 



Choose very ripe red tomatoes, cut off stem end and rub through 
fine colander or old fashioned wire sieve, put in other ingredients, 
boil down one-half, put in 1 teaspoon corn starch in one-fourth cup 
cold water. Dissolve. Stir while boiling. Boil for 5 minutes longer 
and bottle. 1910. 



CHERRY OLIVES. 



6 quarts cherries; 

2 cups strong cider vinegar 



1 gallon water ; 
1 cup coarse salt. 



Select nice bunches of cherries not quite ripe enough to can. 
Remove all blossoms from the stems; wash carefully, pack in pint 
jars. Boil the above mixture well, pour in the jars over the cher- 
ries. Cover tight, let stand 5 minutes in a warm place then pour 
off into the kettle in which the vinegar and water were boiled. 
Boil again and pour over the same as before. Put -J teaspoon white 
mustard in each can. Lay a nice clean, dry grape leaf on top, and 
seal. 

Bessie Black Thompson. 1910. 

CUCUMBER CATSUP. 

Pare large, ripe cucumbers and take out the seeds, grate fine 
and to one dozen cucumbers add ten small onions, two tablespoon- 
fuls of grated horseradish, one-half teaspoonful of cayenne pepper, 
one teaspoon of white sugar, a little salt and black pepper ; cover 
with cold vinegar and seal. Half teaspoon Coolman's mustard im- 
proves it. 

LAST OF THE GARDEN. 



1 gallon green tomatoes ; 
\ gallon corn ; 
1 quart shell beans, cooked ; 
100 small green cucumbers ; 



1 gallon cabbage ; 

1 quart string beans, cooked; 

2 quarts ripe cucumbers ; 
1 dozen mangoes ; 



TEE IDEAL COOK BOOK 



179 



1 dozen large onions, cooked; 

1 pint tender radish pods ; 

2 pounds sugar; 



2 bunches celery; 

1 tablespoon mustard; 

1 gallon vinegar. 



Spice to taste and sprinkle on ginger and salt. Boil 20 minutes. 

Mrs. Sylvester Shull. 

SWEET RELISH. 

6 cups green tomatoes ground, 2 tablespoons prepared 



(after the juice is pressed 

out) ; 
5 cups ground celery; 
3 cups ground red mangoes ; 
3 tablespoons salt; 
2 cups cider vinegar ; 



mustard ; 
3 cups ground sweet pickles ; 
3 cups finely chopped cabbage ; 
1 cup ground onions ; 
1 cup sweet vinegar off sweet 

pickles. 



Grind all the vegetables separately on medium sized plate of 
food chopper. Press out all surplus juice, salt each one and let 
stand while you boil the vinegar with 



1 nutmeg grated; 
5 sticks cinnamon. 



1^ cups brown sugar; 
1 tablespoon whole spice and 
black pepper ; 

Strain spice out of vinegar and put vegetables and all together 
in an aluminum or granite kettle. Cover well and cook for ten 
minutes. Add a little green fruit coloring to improve the color. 
Pour hot parowax over the top and seal in pint self-sealers. This 
may be used to make gelatine relish. 1910. 



MUSTARD PICKLES. 



1 quart large cucumbers , 
cut in fancy shapes ; 
1 quart small cucumbers; 
6 green peppers ; 
6 red mangoes shredded; 



2 quarts white onions ; 

1 quart cauliflower, after it has 

been cleaned ; 
^ cup nasturtium seed ; 
A few green radish pods. 



Cover with rather strong salt water; let stand h day. Drain 
well and heat slowly to the boiling point in the following dressing: 



1 cup flour ; 

1 tablespoon tumeric ; 

^ cup salt; 



6 tablespoons ground mustard ; 
1 teaspoon Coolman's mustard; 
1 tablespoon paprika. 



180 TEE IDEAL COOK BOOK 



Dissolve the above ingredients in enough cold water to make 
a thin paste, beat until free from lumps. Pour into 2 quarts boiling 
cider vinegar, 1-J pints boiling water and a lump of alum the size 
of a bird egg. Cook well before adding the pickles. 

Mrs. Will G. Sutton. 

SAUER KRAUT. 

Select solid white cabbage. The Houser makes a fine late cab- 
bage as it is very sweet and white. Kraut should be made before 
freezing weather. Cut the cabbage a little coarser than for slaw, 
cut about three quarts at a time, salt as you would to cook, using a 
scant teaspoon of sugar to each three quarts. Rub in thoroughly 
then put in keg or jar and stamp lightly as too much stamping 
makes it soft and dark. Continue until the jar is three-fourths full. 
Lay nice clean cabbage leaves over the top and place a plate and 
a small clean stone on for a weight. Set in a medium warm 
place and do not touch for two weeks or until fermentation ceases. 
If it should mold on top and the brine should sink, remove the mold- 
ed part and add weak salt water with a little sugar in it. Boil, cool 
and pour over kraut. Wash plate and stone, dry well and put back 
on jar. Tie thin white cloth over the top. 




THE IDEAL COOK BOOK 181 



MEMORANDA 



JUNKET ICE CREAM. 

2 quarts new milk ; 4 cups sugar ; 

1 quart cream ; 2 junket tablets. 

Put tablets to soak in 1 tablespoon cold water; mash until dis- 
solved. Put milk and sugar together in double boiler, stir well until 
it is milk warm, but no warmer. Remove from fire, stir in the dis- 
solved junket tablets, set in warm place to congeal. It should be 
like clabber milk. Whip the cream and mix all together; add a 
cup of chopped nuts, flavor with vanilla and lemon, and freeze. 

This makes a good foundation for fruit and other creams. 

FROZEN DARK SECRETS. 

Prepare same as junket ice cream; adding f cup Baker's cocoa 
to the sugar before pouring it into the milk. Add 1 cup nuts and 

1 cup finely shredded pineapple. 

GELATINE ICE CREAM. 

2 quarts new milk; 1 envelope Plymouth-Rock gela- 
1 quart separated cream ; tine ; 

4 cups sugar ; Flavor with lemon extract. 

Soak gellatine in 1 cup of cold milk for 10 minutes. Pour over 
1 pint boiling milk, stir until well dissolved. Add the sugar, stir 
well and add the rest of the cold milk. Let all cool. "Whip cream 
well, add to milk and freeze. 

STRAWBERRY ICE CREAM. 

1 quart separated cream ; 1 quart crushed strawberries ; 

1 pint milk ; J junket tablet. 

Prepare milk and junket the same as for junket ice cream. 
When cold add strawberries which have been crushed with 3-| cups 
of sugar. Whip cream stiff and add to the other mixture. Freeze. 

PEACH ICE CREAM. 

Make the same as for strawberry ice cream, using well ripened 
yellow peaches. Red raspberry, and other fresh ripe fruit creams 
may be made in the same manner. 



THE IDEAL COOK BOOK 



183 



APRICOT ICE CREAM. 



1 quart whipped cream; 
Pinch of salt; 
2^ cups sugar; 

Blend the apricot pulp and sugar together, 
cream, and the whites of two well beaten eggs. 
and freeze. 

CHOCOLATE ICE CREAM. 



1 quart apricot pulp, 

(either canned or dried). 



Add the whipped 
Mix all together 



1 quart separated cream ; 
3 pints of new milk ; 
§ cup of chocolate; 
Pinch of salt ; 



4 egg yolks, well beaten; 
1 tablespoon corn starch; 
1 stick of cinnamon; 
2\ cups sugar. 



Scald the milk, reserving \ cup. Dissolve corn starch and yolks 
in the remaining \ cup and pour in the scalding milk. Cook until 
it thickens. Cool and strain through cheese cloth. Add whipped 
cream and freeze. (The cinnamon and chocolate should be boiled 
with the milk. 

VANILLA ICE CREAM. 



1 quart milk; 

3 cups sugar; 

1 tablespoon corn starch 

Pinch of salt : 



1 quart separated cream 

2 egg whites; 
Vanilla flavoring. 



Scald the milk and sugar together ; dissolve corn starch in -| 
cup of warm milk. Stir in the boiling milk. Let simmer ; when cold 
add whipped cream and well beaten egg whites. Freeze. 

Almaretta Alexander. 

COFFEE ICE CREAM. 



1 quart cream; 

1 pint sugar; 

1 tablespoon corn starch ; 

1 quart new milk ; 



4 egg yolks ; 
Pinch of salt ; 

^ cup of finely sifted ground 
coffee. 



DIRECTIONS FOR FREEZING. Put the ice into a grain or coffee sack, 
lay on a solid place, and crush with the flat side of an ax or mallet until VERY 
FINE, use three parts of ice to one of salt, mix together well before packing 
into freezer. The freezer should be rubbed with bon ami, or soda, and washed, 
scalded and cooled, each time before using. 



184 THE IDEAL COOK BOOK 



Boil milk and coffee together with the sugar. Add corn starch 
and yolks dissolved in J cup of warm milk. Let simmer. Cool and 
freeze. 

MAPLE FRAPPE. 

1 quart separated cream ; If pints maple syrup ; 

8 egg yolks, well beaten; Pinch of salt. 

1 quart milk; 

Boil syrup and milk together reserving \ cup. Blend it with 
the egg yolks. Pour boiling syrup OA^er them. Cover well and set 
in a warm place for 10 minutes. Put in cold water and stir until 
cool. Add whipped cream and freeze. If not quite sweet enough 
add a little more syrup. 

CHOCOLATE SAUCE FOR VANILLA ICE CREAM. 

2 squares chocolate ; 2 cups sugar ; 

2 tablespoon butter; 1 cup of water. 
\ teaspoon cinnamon ; 

Mix and cook until a soft ball can be formed when tried in cold 
water. Serve hot over vanilla ice cream. 

ORANGE ICE. 

1 dozen oranges ; 2 quarts water ; 

3 cups of sugar ; Grated yellow peel of 2 oranges. 

4 lemons ; 

Dissolve sugar in 1 pint of boiling water and cool. Add lemon, 
orange juice and grated peel. 

PINEAPPLE ICE. 

2 quarts water ; 3 cups sugar ; 

1 large grated pineapple or Juice of 3 lemons. 

1 can shredded pineapple ; 

Prepare and freeze the same as for orange ice. 

PINEAPPLE SHERBET, No. 1. 

2 quarts water; 3 cups sugar; 

1 large grated pineapple ; Juice of 4 lemons ; 

1 level tablespoon Plymouth- Whites of 4 eggs ; 

rock gelatine ; Pinch of salt. 



THE IDEAL COOK BOOK 185 



Boil sugar in 1 quart of water. Dissolve gelatine in 1 cup cold 
water, and add to the boiling water and sugar. Pour in the re- 
mainder of water, lemon juice and grated pineapple. Freeze slightly 
before adding the beaten whites. Turn freezer rapidly for a few 
minutes until the eggs become incorporated. Then turn more slowly 
until done. 

ORANGE SHERBET. 

Make the same as orange ice, adding 1 pint of whipped cream 
when nearly frozen. 

LEMON SHERBET. 

1 quart milk (ice cold) ; 6 lemons, juice of; 

2 cups sugar ; Juice and grated peel of 2 oranges. 
1 quart cream; 

Blend the sugar with the lemon and orange juice ; pour in milk 
slowly. Add the cream well whipped and freeze. 

Kate Maddox Cloud. 1895. 

STRAWBERRY ICE. 

2 quarts dark red strawberries, crushed with 3 cups sugar. Let 
stand until sugar is well dissolved. Add the juice of 2 lemons and 

3 pints of water. Stir well and strain. Freeze. 

RED RASPBERRY ICE. 

May be made the same as strawberry ice using 5 lemons in- 
stead of 2. 

PINEAPPLE SHERBET. No. 2. 

1 quart sugar ; 4 lemons, juice of ; 

1 can grated pineapple ; 3 tablespoons flour ; 

4 egg whites beaten stiff; 1 pint cream; 

3 quarts of water ; J cup warm water. 

Mix sugar and flour, add \ cup warm water blend well, add 1 
quart of boiling water and boil. When it cools add all the rest of 
the ingredients but the eggs and cream, and freeze. When partly 
frozen add the eggs and cream well whipped. Repeat freezing. 

This will fill a 5 quart freezer. 

Almaretta Alexander. 



186 THE IDEAL COOK BOOK 



ZERO PUDDING. 

3J cups of canned cherry 1 envelope of gelatine ; 

or peach juice ; Juice of -| a lemon ; 

i cup cold water ; 1^ cup of sugar. 

Soak gelatine in the cold water 10 minutes; heat the fruit juice 
scalding hot, dissolve gelatine in it, add sugar, stir until all is dis- 
solved, pour into a deep granite pan so the juice will be one inch 
deep. Put in a cold place to harden. 

For second layer make a Spanish cream as follows : 

1 envelope gelatine ; 1 \ cups sugar ; 

3 egg yolks ; Pinch salt ; 

3 egg whites ; Flavor with lemon and vanilla. 

4 cups of new milk ; 

Soak the gelatine in one cup of the milk 10 minutes, put the 
remaining three cups of milk into a stew pan, let boil, pour over 
the egg yolks and ^ cup of the sugar (which have been creamed to- 
gether until light) stir well, set on back of stove, stirring until it 
thickens, but do not let it boil, pour immediately over the well 
beaten egg whites and the remainder of the sugar, add flavoring and 
salt, beat slightly, when milk warm pour into the pan slowly over 
the fruit jelly. Sprinkle 1 cup of chopped nuts and \ cup candied 
fruit through the last layer. In zero weather set it out where it 
will freeze. Cut in slices and serve as ice cream, or put in an ice 
mold and chill. It is much better to omit 1 cup of the milk and use 
1 cup separated cream instead. 2-22-12. 

FOUR AND FOUR. 

Four lemons and four over-ripe bananas, mashed, four or- 
anges, four cupfuls of sugar, four cupfuls of water, juice of oranges 
and lemons, all frozen together as frappe. 

CRANBERRY ICE. 

1 quart of cranberries cooked in six cups of water for 10 min- 
utes. Strain and 'add 2J cups of sugar and freeze. 

CURRANT WATER ICE. 

1 quart red currant juice, 2 cups sugar, juice of 1 lemon, 1 pint 
boiling water. Dissolve sugar in the boiling water, add other in- 
gredients and freeze. 



THE WEAL COOK BOOK 187 



CHERRY WATER ICE. 

Three pints cherry juice, 2 cups sugar, juice of 1 lemon. Make 
the same as currant water ice. 

ITALIAN TUTTI FRUTTI. 

Soak \ box of gelatine in \ cup cold water for fifteen minutes. 
Make a syrup of two cups of sugar and one quart of water. Pour 
over gelatine. Stir until dissolved. Add the juice and grated peel 
of 2 oranges and 4 lemons. Freeze until mushy, add 1 cup chopped 
almonds, 1 cup of candied cherries chopped, 1 cup of shredded pine- 
apple and finish freezing. 

GRAPE ICE. 

1 quart sweet grape wine, peel and juice of 2 oranges, 4 lemons, 
2 cups of sugar and 1 quart of water. Freeze. 

STRAWBERRY GRANITE. 

1 pint of orange juice; \\ pounds of sugar; 

1 quart of chopped strawberries ; 1 quart of water. 
1 pint of strawberry juice ; 

Boil the sugar and water together for five minutes. Drop the 
strawberries into this syrup, lift them carefully with a skimmer, 
and place them on a platter to cool, then add to the syrup the straw- 
berries and orange juice. Strain and freeze the same as orange 
water ice. When frozen stir in the strawberries and serve in glass- 
es. Berries may be put on top uncooked. 

RASPBERRY GRANITE. 

1 quart red raspberries ; 1 quart water ; 

2 lemons, juice of ; 2 cups sugar. 

Make same as raspberry ice. Take up in glasses and put the 
whole berries on top. Cover with sweetened whipped cream. 



FRUIT ICES should not be allowed to stand in a metal freezer, longer than 
six or eight hours at most. 



188 THE IDEAL COOK BOOK 



MEMORANDA 



THE IDEAL COOK BOOK 189 



MEMORANDA 



1 


CANDIES 


1 



Fondant forms the basis for all French Cream candies, and 
the quality of the candy depends on the quality of the fondant. 

Proportion for Fondant. 



1 scant teaspoon pure cream of 
tartar. 



10 cups granulated sugar ; 
5 cups boiling water ; 

Pour the water in a granite or aluminum stew kettle. Pour the 
sugar, 1 cup at a time, in the center of the kettle to prevent it from 
graining on the sides of the kettle. Boil rapidly, skim well, test 
by pouring a teaspoonful into a cup of cold water, and as soon as 
it can barely be gathered into a soft ball it is done. Pour immedi- 
ately into a cold shallow pan, set in cold water to cool. Fold in 
edges as they cool. When a little warmer than milk warm, com- 
mence stirring and stir until it gets stiff as soft pie dough. It should 
turn milky and begin to grain in 5 or 10 minutes, but do not stop 
stirring. When soft as dough take out on bread board and knead 
well until free from lumps. If stirred before cool enough, it will 
be hard and lumpy, and very coarse grained. If it is slow graining 
warm the pan a little by placing it into warm water. 

This fondant may be made in large quantities and set away a 
month before using, which improves it very much. 

It may be melted in a double boiler and used for cake icing. 



MILK FONDANT. 



4 cups granulated sugar; 
1 tablespoon corn syrup ; 



2 cups new milk; 
Pinch of salt. 



Stir all ingredients together, and pour in a cold stew kettle, 
buttered in the bottom and around the top edges with warm but- 
ter. As candies made of milk are apt to burn and run over, the 
above precautions must be taken. 



CHOCOLATE CREAMS. 

Put two or three boxes of corn starch in a pan so that it will be 
an inch or more deep. Make holes 1 inch apart the size and shape 
you wish the creams to be. Melt about 1 pint of fondant, by placing 
in a pitcher and putting into boiling water, stirring constantly. 



THE IDEAL COOK BOOK 191 



When thin enough to pour fill moulds, when cold remove from the 
starch and dust with a 5 cent paste brush until entirely free from 
starch. The starch may be used for years by putting in cans and 
covering tightly. 

TO DIP CHOCOLATES. 

1 large cake AYalter Baker's bitter chocolate. \ as much para- 
fine wax. Shave chocolate, put on grate in the oven to melt leaving 
the door open. Melt the wax and pour in the melted chocolate. Put 
creams on a two pronged fork, immerse in the hot chocolate. Let 
drip and slip off onto waxed paper to cool. 

CHERRY COCKTAILS. 

Make same as chocolate creams, which requires two people to 
do it successfully. One to pour and one to plunge cherries in the 
center of moulds before it hardens. Dip in chocolate the same as 
creams. If fondant is too hot when poured the creams will be hard. 

CHOCOLATE CREAMS WITH NUTS. 

Can be made the same as cherry cocktails by using nuts in- 
stead of cherries. Different colors and flavors may be made. 

FRENCH CREAM BARS. 

Divide fondant in three equal parts, making colors of white, 
pink, and brown using different flavors. Grate 2 squares of Baker's 
bitter chocolate, melt and knead in the part you wish to be brown. 
Roll out in layers, using a little corn starch on the rolling pin, 
arrange in layers in pans with removable sides. When cold re- 
move sides and cut in bars or cubes. Nuts may be added if de- 
sired. 

COCOANUT BALLS. 

Take as much fondant as you want candy, flavor with orange 
or lemon, knead as much shredded cocoanut in as will be necessary 
to make stiff enough to stand; roll into balls. Put on waxed paper 
to cool. 

Always use granulated sugar for candies, unless otherwise stated... Sweet 
chocolate for dipping purposes, can be bought at the candy kitchen. Melt and 
dip same as bitter chocolate; keep free from moisture; one drop of water will 
ruin it. 



192 



TEE IDEAL COOK BOOK 



DIVINITY CREAMS. 



1 cup maple syrup ; 

\ cup water; 

1 cup light brown sugar 



1 tablespoon corn syrup ; 
Whites of 2 eggs; 

Boil to the soft ball stage. 



Add a pinch of salt to the whites of the eggs, and beat very 
stiff. Pour over them J of the boiling s} r rup, beating all the while. 
Set syrup back on the stove, where it will keep hot until you beat 
the eggs \ minute. Pour on part of the boiling syrup and beat \ 
minute longer. Then add the rest of the syrup and beat well until 
it begins to grain, which can be detected best by tasting. A wire 
egg whip should be used for beating the whites and until the mix- 
ture is too stiff for it. Then use Bakers whisk or a perforated spoon. 
Pour into a forcing bag and make in roses, or drop in lumps on 
waxed paper with a spoon. Place English walnuts on top when 
dropped with a spoon. This must all be done very quickly. Shred- 
ded cocoanut or chopped nuts may be added just before dropping 
on the waxed paper. 

Ruth Alexander. 



DOLLY VARDEN CREAMS. 

Divide fondant in four equal parts. Color one part pink, one 
yellow, one pale green, and leave one white. Flavor each differ- 
ently and roll in round balls about the size of large cherries. Press 
•J an English walnut in the center. These are very attractive. 



MARSHMALLOWS. 



2 cups sugar; 

1 cup water ; 

1 tablespoon gelatine; 



1 cup boiling water ; 

^ teaspoon cream of tartar. 



Put the boiling water in a deep stew pan holding 3 pints. Add 
gelatine, stir until dissolved and set in warming closet to keep 
warm, while you boil the sugar and water to a syrup the same as 
for soft fondant. Then pour the syrup over the gelatine, stirring 
gently until partly cool. Use a Dover egg beater until it begins 
to set. Then pour in pan with a removable bottom that has 
been well dusted with corn starch. When cold cut into squares and 
roll in starch. Keep covered to prevent drying out. 

Any desired flavor may be used for marshmallows. They are 
fine with fresh grated cocoanut stirred in just before molding. 



TEE IDEAL COOK BOOK 193 



Very nice dipped in chocolate, but must be very cold and several 
days old or they will melt. If fruit flavors are desired use fruit 
juices instead of water in which to boil the sugar. 

MAPLE CREAMS. 

4 cups sugar ; 2 cups maple syrup ; 

1 cup water ; 1 tablespoon corn syrup ; 

\ teaspoon cream of tartar ; Pinch of salt. 

Boil to the soft ball stage same as for fondant. Knead until 
smooth and creamy, mold in a pan with removable bottom, cut in 
cubes and when solid dip in melted chocolate or leave plain like 
fudge. Or it may be melted like fondant and molded like French 
creams. 

MAPLE SUGAR CANDY. 

Boil pure maple syrup to the soft ball stage, take from the 
fire and partly cool before stirring. This grains very quickly and 
must be poured into buttered mold or egg shells as soon as it be- 
gins to grain. If it is molded too soon set in a warm place and it 
will soon turn to sugar. 

MAPLE WAX. 

Boil pure maple syrup down until it is a little harder than 
maple creams. Pour in buttered pan and do not stir. Cool quickly. 

STICK CANDY. 

6 cups granulated sugar ; 1 teaspoon corn starch ; 

\\ teaspoons cream of tartar ; Pinch of salt. 

3 cups boiling water; 

Pour the boiling water into an aluminum or granite kettle. Pour 
in the corn syrup, stir until it is dissolved then pour the sugar in 
the center of the kettle, one cup at a time. Stir gently after adding 
each cup. Boil rapidly until it will snap when poured in cold water. 
Pour into a buttered pan and cool quickly. Fold the edges into the 
center of the hot taffy before they become hard, pressing them 
down into the taffy each time. This should be pulled while very 
hot or it will be too hard to be pulled as light and porous as it 
should be. Flavor. 



194 TEE IDEAL COOK BOOK 



Before pulling reserve two bunches of the warm taffy, about 
the size of a hen egg. Color one pink, and the other yellow using 
Royce's yellow and damask rose cake coloring. Fold in the color- 
ing, but do not pull it. When the colors are well blended have a 
helper hold a ball in each hand near the stove. While you pull the 
remainder very light, make into a smooth roll about as big around 
as a rolling pin, divide each ball of the pink and yellow in halves 
and roll on the warm bread board about the size of a lead pencil 
and as uniform in size as possible. Lay it on the white roll alter- 
nately in quarters. Commence and roll with both hands, keep rolling, 
twisting and pulling, all at the same time, as the strip gets too 
long to handle ; cut into strips two feet long. Have your helper 
pull and twist them the desired size while you get the remainder 
ready. This must all be done quickly, or it will get too cold to 
cut. When all the pieces are the desired size, hold the long sticks 
in the left hand and the scissors in the right. Hold the candy in 
the scissors midway and have your helper strike them gently with 
a hammer. This cuts it smoothly without breaking the sticks. 

Practice makes perfect. Stick candy should be made very 
hard and pulled very hot, in a cool place. It is best for a beginner 
to use half the quantity. The flavoring is added when it is pulled. 

GEEBO OR TAFFY. 

4 cups sugar ; 1 teaspoon corn syrup ; 

2 cups boiling water ; 1 scant teaspoon cream of tartar. 

Pour the sugar in the boiling water, add corn syrup and cream 
of tartar and boil until it threads. Cool in buttered pans, fold in 
edges as they cool. When nearly cold, pull over hook until white 
and light. Cut in strips, when cold, wrap in waxed paper. Any 
desired flavor may be used. 

GEEBO LOAF. 

Make in the same manner as geebo, divide in 3 or 4 parts, color 
and flavor each part differently. Braid together and pile lightly in 
a loaf. When cold break in pieces. 

ICE CREAM CANDY. 

Make the same as geebo and add \ cup of butter. Flavor with 
lemon and vanilla. This has the exact flavor of ice cream. 

A clear cool day is best for making candies. Use only best materials if 
you wish best results. 



THE IDEAL COOK BOOK 195 



CHOCOLATE GEEBO. 

Make the same as white geebo, and add J cup cocoa to 4 cups 
of sugar before pouring it into the water. Add a pinch of salt. 
Just before pouring into pan add a pinch of soda and a little 
vanilla. 

HOAR HOUND CANDY. 

4 cups light brown sugar ; J package of hoarhound, boiled in 

2 cups granulated sugar ; three cups water. 

1 tablespoon corn syrup ; 

Boil the hoarhound and water together, strain and add sugar 
and corn syrup. Cook hard like stick candy. Pour in shallow but- 
tered pan 9x15 inches, invert on a warm bread board while candy 
is very hot in center, use a long heavy buttered knife that will reach 
across the pan, press down and move the knife back and forth 
sideways to make the sticks rounding on top and flat on the bot- 
tom (like factory candy) cutting through. Now cut lengthways 
through the center, cut off the side ends, strike knife lightly with 
a hammer. This is the most difficult to make of any candy and re- 
quires patience and practice. It it gets too cold to cut, put it in 
the oven on the grate for a few minutes. 

MOLASSES TAFFY. 

2 cups brown sugar ; 1 cup water ; 

1 cup sorghum molasses ; 1 tablespoon corn syrup. 

Boil all together until it threads, add ^ teaspoon soda dissolved 
in ^teaspoon vanilla. Stir in and remove from fire. Pour in but- 
tered pan. Cool by folding edges to the center. When cool enough 
to handle pull on a hook and cut into sticks. 

TAFFY KISSES. 

Make a white taffy and pull into strips ^ inch thick and two 
inches long. AA'hile warm cut crossways with dull scissors. White 
taffy may be made in different colors and flavors. Stripe like stick 
candy. After the taffy has been pulled out about an inch thick 
lay 2 or 3 rows of the colored taffy lengthways on the taffy. Pull 
out and cut. 

Cheap and easily made. Excellent for a Christmas collection. 

Every house wife should own a candy hook, which can be made at a black- 
smith shop out of strap iron (at a small expense), with two screw holes to 
fasten to the side of your kitchen window, 18 inches above the kitchen table if 
possible. This makes a handy place to hang jelly bags to drip. 



196 TEE IDEAL COOK BOOK 



CHOCOLATE CHIPS. 

4 cups brown sugar ; \ teaspoon cream of tartar ; 

1 cup water; Pinch of salt. 

Boil until it is brittle, put in \ teaspoon soda dissolved in \ 
teaspoon vanilla just before taking off the stove. Pour in buttered 
pan, cool by tucking in the edges toward center. Pull while warm 
until light and porous. Pull out J inch thick and 1-J inches wide, 
cut 2 inches long with the scissors. Cool on waxed paper until hard. 
Dip in melted chocolates the same as creams. Put on waxed candy 
paper. 

CHOCOLATE CARMELS. No. 1. 

1 envelope gelatine (soaked 2 \ cups A sugar; 

in f cup milk) ; \\ squares Bakers chocolate; 

lj cups new milk; Pinch of salt. 

\ cup chopped nuts; 

Flavor with vanilla. Set the soaked gelatine in a pan of hot 
water to melt while boiling the other ingredients together for 2 
minutes, add the gelatine and boil all one more minute. Pour into 
a buttered pan when nearly cold. Cut in squares. Wrap in waxed 
paper. 

CHOCOLATE CARMELS. No. 2. 

2 cups granulated sugar ; 5 cent can Pet cream ; 
1 cup light brown sugar ; \ cup butter ; 

1 cup corn syrup ; 2 tablespoons cocoa. 

Boil syrup to the soft ball stage then pour enough boiling 
water over the cocoa to dissolve it, add the Pet cream and boil to 
the soft ball stage again, being careful not to burn it. Pour in but- 
tered pans and cut in inch squares. When cold wrap in waxed 
papers. 

SOFT MAPLE CARMELS. 

One cup maple syrup, one-half cup cream, lump butter. Boil 
until it will form a soft ball when dropped in cold water. Let stand 
until cool, then beat to a cream. Put in buttered tins and cut in 
squares. 

STICK CANDY should be kept in a dry cool place, if too cold it will 
sweat, if too hot, it will go to sugar. DO NOT use weak, inferior flavoring, or 
coloring extracts, as too much liquid added to candies after they are cooked, 
makes them soft and sticky. Therefore only the best brands should be used. 



TEE IDEAL COOK BOOK 



197 



BUTTER SCOTCH. 



4 cups brown sugar ; 

| cup butter ; 

1 teaspoon vanilla ; 



1 cup boiling water ; 

^ cup sw T eet cream or Pet cream; 

2 tablespoons corn syrup. 



Boil all ingredients together except the cream until it will form 
a ball a little harder than fondant. Pour in cream and boil slowly 
for about 5 minutes. Pour in a pan with removable sides. When 
nearly cold cut in squares with a large butcher or meat knife. Very 
nice dipped in chocolate. 

FUDGE. No. 1. 



2 cups boiling water; 

5 cent can Pet cream or fresh 



5 cups brown sugar ; 

■J cup Bakers cocoa; 

Pinch of salt; cream. 

2 tablespoons corn syrup ; 

Mix cocoa and sugar well together and pour into a kettle 
with the boiling water. Let boil a little past the soft ball stage 
before pouring in the milk or cream. Boil slowly for about 5 min- 
utes longer, scraping it loose from the bottom occasionally to pre- 
vent burning. Turn into a cold pan and cool quickly, stirring the 
edges to the center once in a while. When cool enough to bear the 
finger in it begin stirring' When it begins to grain pour in one 
cup chopped nuts and pour into par. If too hard put in ice chest 
to cool. If too soft put in a warm place and the moisture will evap- 
orate. Put in a cold place before cutting. Fudge should be- soft 
and creamy. If stirred while too hot it will be hard and sugary, if 
too cold it will be slow to grain. Warm a little and repeat stirring. 

MAPLE FUDGE. 

Make the same as fudge, but do not cook quite so long and cool 
a little longer before stirring. 

FUDGE. No. 2. 

Take about a pint of fondant. Melt 4 squares of bitter choco- 
late to a soft paste, not too warm. Knead the chocolate in until it 
suits the taste. Flatten out with the hands onto greased paper. 
When solid cut into squares. 

Carmels, "butterscotch, and fudge, should be cooked slowly at the last as 
they stick and burn easily. 



198 THE IDEAL COOK BOOK 



COCOANUT FUDGE. 

Two cups brown sugar, one-half cup milk, two ounces of 
butter, one-half teaspoon of any preferred flavoring, one cup 
of cocoanut. Put sugar and milk over fire until the boiling 
point is reached, add butter and cook a little past the soft 
ball stage. Cool and stir as for fondant. When done knead in the 
cocoanut and put into pan. 

FIG CREAMS. 

3 cups sugar ; 1 cup cream ; 
^ cup corn syrup ; ^ cup water ; 

^ pound figs ; 1 tablespoon lemon juice. 

Cook sugar, water, cream and syrup a little past the soft ball 
stage. Remove from fire and add lemon juice. Cool and stir same 
as fondant. Add the finely chopped figs, and mold. 

CINNAMON ROLLS. 

4 cups of A sugar ; H cups boiling water ; 

J cup butter; 1 tablespoon corn syrup. 

Pinch of salt ; 

Boil, cool and stir, the same as fondant. Make into small rolls 
and dust with powdered cinnamon. 

MINT WAFERS. 

To 1 cup melted fondant stir in 1 tablespoonful powdered sugar 
and add mint flavoring. Put the fondant in a small cream pitcher, heat 
in boiling water until thin enough to pour well before adding the 
sugar. Stir well, dust a window pane with a little corn starch. 
Pour the fondant on in wafer size of half dollar. Hold a table- 
spoon in the left hand to catch the drip from falling. The glass 
should be perfectly level or the wafers will not be round. Never 
pour any water in the fondant or the wafers will stick. Put them 
away in a cool place for several hours. 

This requires practice and must be done quickly or the fondant 
will get too hard to pour. Too much heating makes them sugary. 

Different colors and flavors may be used, which makes them 
more attractive. Make white ones first. 

Do not scrape the candy which sticks to the sides and bottom of the kettle 
if you do not want your candies to go to sugar. 



THE IDEAL COOK BOOK 199 



MAPLE DELIGHT. 

2 cups maple syrup ; 1 envelope gelatine dissolved in 

Pinch of salt ; \ cup cold water. 

Boil the syrup 2 minutes, add the dissolved gelatine and simmer 
1 minute. Pour 1 inch deep in small pan, and let stand over night. 
Mix 1 cup pulverized sugar with one-fourth cup corn starch, sift 
on board, set candy in pan of water hot enough to bear the fingers, 
cut into cubes. Roll well in the sugar. Put on waxed paper in a 
dry warm place. This is sure to delight lovers of maple. 

PINEAPPLE DELIGHT. 

H cups pineapple juice, canned 1 envelope of gelatine dissolved 

or fresh ; in -| cup cold water ; 

1^ cups granulated sugar; Juice of half a lemon. 

If fresh unsweetened pineapple juice is used, it should be 
cooked and ^ cup more sugar used. Strain juices and boil with 
the sugar for 5 minutes. Add the dissolved gelatine. Stir well. 
Let boil two more minutes. Mould and cut the same as maple de- 
light. 

STRAWBERRY DELIGHT. 

Use 1-J cups canned juice, 1 envelope of gelatine, 1 cup sugar 
and 1 cup cold water. 

Make the same as pineapple delight. Any kind of juices may 
be used in the same manner. 

Plymouth Rock gelatine was used in the above recipes. 

NUT BRITTLE. 

Put two cups granulated sugar in a frying pan on a medium 
hot stove. Stir and mash constantly with a wire potato masher, 
as shown on opposite preface page, until it is melted. Pour immedi- 
ately over any kind of nuts which have been sprinkled in a buttered 
pan. 

PEANUT BRITTLE. 

Make same as nut brittle, using brown sugar instead of granu- 
lated. Before .pouring over the peanuts put in J teaspoon soda and 
stir well. 



200 THE IDEAL COOK BOOK 



SALTED ALMONDS 

Blanch half a pound of almonds by pouring over them one pint 
boiling water; let stand three minutes. Drain and cover with cold 
water. Remove the skins and dry the almonds on a towel. Fry in 
hot fat, using equal parts of butter and lard. Drain on brown pa- 
per and sprinkle with salt. 

CONEY ISLAND CRISP. 

4 cups brown sugar; Pinch of salt; 

i cup corn syrup ; Flavor with lemon or vanilla. 

1 cup boiling water; 

Boil until it threads, have a dish pan buttered, fill half full of 
nice crisp popcorn. Pour boiling syrup over it, take out of doors 
and stir. Toss with large fork until crisp and hairy. Cool on bread 
board. Simply fine. 

Harry Richardson, West Bay City, Mich. 

CRACKER JACK. 

\ cup New Orleans molasses ; 4 cups Drown sugar ; 

\ cup corn syrup ; 1 cup boiling water ; 

Boil all together until it is brittle. Dissolve 1 level teaspoon 
soda in \ teaspoon vanilla. Stir and let rise to the top of the kettle. 
Pour over prepared corn and cool same as for Coney Island Crisp. 
Sprinkle 1 cup or more of nuts over corn before pouring on the 
syrup. 

CANDIED GRAPES. 

Select nice white or red California grapes. Leave a tiny stem 
on them. Wash and dry well. Dip in melted fondant of different 
colors or they may be dipped in melted chocolate the same as 
creams. Other fruits may be treated in the same way. Nice for 
parties. 

PUFFED RICE OR WHEAT CRISP. 

Make the same as Coney Island crisp. White sugar may be 
used. It is nice made into bricks. Add 1 cup chopped nuts. Cut 
into squares. 



TEE IDEAL COOK BOOK 201 



MEMORANDA 



202 THE IDEAL COOK BOOK 



MEMORANDA 



MODERN METHOD OF CLEANING A DUCK. 

If it is a white duck and you wish to cure the wings for your 
fall hat, put the duck in a paper flour sack, tie a strong cord around 
the neck leaving the head out. Hang on a wire clothes line to stick. 
When dead untie the sack, and cut off wings at second joint being 
careful not to allow any blood to touch them. Straighten out and 
put under a weight, or send to a taxidermist immediately. Wings 
cured in this manner are worth several dollars, and can be used from 
year to year by washing with ivory soap and soft water. A little 
blueing should be added to the water. Hang on a line in the sun to 
dry. Remove from line and brush with a soft bristle brush. 

To scald the duck remove all large feathers, melt 1 cake of 
paraffine wax in the boiling water in which it is scalded. Dip the 
duck until feathers are loosened. Lay it on a board until the paraffine 
hardens. Then feathers and down can be removed together. 
Singe and scrape with a dull knife and wash in warm soda water. 

A goose may be dressed in the same manner. To dress other 
fowls put 1 tablespoonful of soda in the water in which they are 
scalded. This cleanses the skin well. A cup of cold water should 
be added to the water in which young chickens are scalded. 

To cure chickens of roup, take as much powdered yellow root 
as you can hold between your thumb and finger and put down their 
throats. 

TO START A GASOLINE STOVE after it has burned dry, fill 
and open all the valves to allow all the air in the pipes to escape. 
Put your mouth over the hole in top of can and blow hard several 
times, being careful not to inhale the fumes from the gasoline. Close 
all the valves, fill the cup with wood alcohol or gasoline and gener- 
ate in the usual manner. 

TO REVIVE A WOOD OR COAL FIRE that has burned low, 
use a spoonful of granulated sugar. It has the same effect as kero- 
sene and is safe. 

POLISH BLUE STEEL RANGES with a damp cloth and bon 
ami. Rub dry with a woolen cloth. Clean soap suds may be used and 
should be polished while damp with a dry linen towel. 



4» Northeast Cor. 

t Second and 
* 

* Washin'ton 



* 



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Marion 
Indiana 






THE LARGEST 

Hom e Furnishing House 

in Northern Indiana 




CASH OR PAYMENTS 



* 

* 

* 
* 




|Sutton & Crandle, Leading Grocers, Warren, Indiana 
♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦ 



G 31 



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TEE IDEAL COOK BOOK 205 



TO CLEAN ISINGLASS, BATH TUBS, SINKS and GREASE 
SPOTS ON FLOORS, USE DUTCH CLEANSER. 

KEROSENE for zincs, tubs, etc., and Solarine for brass and 
silver. 

Flour improves with age and should always be kept in a warm, 
dry place. Bread will come more quickly if the chill is taken off 
the flour before mixing. 

PIES should always be set on a wire rest or pie rack to cool, 
as this prevents the bottom from sweating and becoming soaked. 

LETTUCE AND CABBAGE should never be salted until ready 
to serve. 

APPLES for salad should be used immediately after being 
peeled. 

SALAD should be served as soon as it is made. 

TO MAKE GOOD GRAVY pour in 1^ cups of water and let 
boil while preparing the thickening made of 2 tablespoonfuls of 
flour and \ cup of cream. Beat with Dover egg beater until free 
from lumps, pour into the boiling water and stir well. 

BREAD IS MORE FLAKY if cut lengthways of the loaf. 

TO GRATE CHOCOLATE IN HOT WEATHER wrap well in 
waxed paper and put in a refrigerator until cold (if moist, wipe dry 
before grating). 

The dark colored California oranges are best when you wish 
to use the grated peel for flavoring purposes. 

Dark colored thin peeled lemons are best. 

Never use the juice of a lemon for cooking purposes or ices if 
the seeds have sprouted. Save them to remove stains with or for 
cleaning brass or aluminum utensils. 

Do not turn cups, cans or glasses up side down, as it gives them 
a bad odor. Air purifies them. 



I The Largest Piano Store 

m 

in Northern Indiana 



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Invites the Housewife to come in and visit the store 
where everything is musical. 

Victrolas $1,5 and Up 



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Railroad fare paid to all piano buyers liv- 
ing within fifty miles of Marion. 



I Butler Music Company 



5tK and "Washington Sts., Marion, Indiana 



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Prepare For Self 



Support 



Every young man and young woman 
should secure an education that would 
make them self supporting in case of 
emergency. You cannot tell what the 
future may hold in store for you. 
Furthermore, if you are desirous of 
getting started in some good line of 
business as a bookkeeper and stenog- 
rapher, do not lose any time in writ- 
ing us for complete information. You 
may enter any time. Phone 2060. 
You will find us in the Columbian 
Block, one square north of court 
house, Washington Street. 

ORA E. BUTZ, Business Mgr. 

Marion Business College 

Marion, Indiana 



All the New Things in Jewelry. 
We are headquarters for 

Watches and 
Diamonds 



* • •• 



The Largest Stock 
The Leading Jeweler 

A Good Elgin 
Movement .... 

$4.85 

Other things in proportion 

Dr. C. C. Faris 

The Jeweler, Marion, Ind. 



•♦•♦•♦•♦•♦ ©♦•♦•♦•♦•♦©♦•♦•♦•♦•♦♦♦•♦•♦•♦•4 •♦•♦*♦•♦•♦ 



THE IDEAL COOK BOOK 207 



Chloroform will remove paint and grease spots without leaving 
a ring, by laying fabric on a piece of blotting paper and beginning 
at the outer edge of the spot and rubbing toward the center. The 
chloroform drives the grease from the goods into the blotting paper. 

Chloroform is the only thing that will remove chewing gum suc- 
cessfully. 

NEVER TAMPER WITH CHLOROFORM if you have a weak 
heart. When using it for cleaning purposes always be near an open 
window or door. 

OLD LACE CURTAINS sewed together double make fine sani- 
tary dish rags, and the coarser the better. 

TO CLEAN ENAMELED WARE where mixtures have been 
burned on. Half fill with cold water add washing soda, or any soap 
powder, heat gradually to the boiling point and then empty, when 
dish may be easily washed. 

TO REMOVE IRON RUST, saturate spot with lemon juice, 
then cover with salt. Let stand in the sun. 

TO REMOVE INK SPOTS FROM THE FINGERS wet the 
finger and then rub the phosphorus end of a match on the spot. 
Wipe the fingers and renew the action until the spot has dis- 
appeared. 

GRASS STAINS ON CLOTHING should be saturated with 
•ilcohol for a little time, then wash in clear water. 

TO CLEAN PIANO KEYS rub over with a cloth saturated with 
dlcohol. 

TO CLEAN A PIANO TARNISHED BY GAS, take 1 quart of 
♦varm rain water, add 1 teaspoonful of ammonia and enough castile 
soap to make the water the least bit soapy. Wash with a chamois 
skin, wrung dry,, a small portion at a time. Roll the chamois skin 
into a tight roll and polish with the grain of the wood by taking 
long strokes as you would to dry a window with a rubber window 
washer. This method is used by piano dealers. And may be used 
to remove finger marks or any other tarnish. This gives as bright a 
lustre as any polish, and the dust is more easily removed. 



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The Home Pride Malle=l 



able Range 




The Range with a National Reputation and Possessing Every 

Improvement of Value Known to the Range Business 

The only Range with a perfect FIRE BOX and OVEN, making the HOME 
PRIDE a great fuel saver. The oven of the HOME PRIDE is the 

only one high enough to take in a large size roaster on the oven rack, 
leaving the entire oven bottom free for other purposes. Manufactured 
only by the 

MARION STOVE CO., MARION, INDIANA 

To Whom it May Concern: 

This certifies that I have owned and used a HOME PRIDE MALLEABLE 
RANGE for the past NINE YEARS, and it is today practically as good as new, and I 
believe it to be the best Range I ever saw. I further certify that each and every one 
of the recipes given in this book were perfected and fully tried out on my HOME 
PRIDE RANGE. I take pleasure in recommending it to all who want a good Range. 

Sincerely yours, MRS. CLARA WARE. 



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THE IDEAL COOK BOOK 209 



TO REMOVE FRUIT STAINS. Stretch the fabric containing 
the stain over the month of a basin and pour boiling water on the 
stain. In cold weather fruit spots can frequently be removed by 
hanging the stained garments out of doors over night. If the stain 
has been fixed by time, soak the article in a weak solution of oxalic 
acid or hold it over the fumes of sulphur. 

TO REMOVE CHOCOLATE AND COCOA STAINS. Wash 
with soap in tepid water. 

HOT TEA AND COFFEE STAINS. Soak the stained fabric in 
cold water ; spread out and pour a few drops of glycerine on each 
spot. Let it stand several hours ; then wash with cold water and 
soap. 

IODINE STAINS. Wash with alcohol then rinse in soapy 
water. 

BLOOD STAINS. Soak in cold salt water; then wash in warm 
water with plenty of soap ; afterward boil. 

MILDEW. Soak in a weak solution of chloride of lime for 
several hours. Rinse in cold water. 

TO REMOVE INK STAINS FROM WHITE GOODS. Dampen 
stain, dissolve oxalic acid and apply to stain. L^se five cents ' worth 
of oxalic acid to 1 pint or more of soft water. This is superior to 
lemon juice for removing stains from the hands. Do not use too 
strong. It will also remove tan. 

To fix colors in calicoes and percales dissolve one-half cup of 
salt in 1 gallon of hot water, cool and soak garment for one-half 
hour, ring out, hang on the clothes line in the shade to dry. after 
which take from line, rinse in warm water, wash in weak soap suds; 
rinse, starch, dry and press in the usual way. 

To fix light solid colors, such as blue, slate and stone colored 
cotton fabrics dissolve 1 ounce of sugar of lead in 2 J gallons of 
boiling soft water, cool and strain, immerse garment and soak 1 to 
2 hours; wring well, hang in the shade until dry. Take from line, 
rinse well in warm water to remove every trace of the lead as it is 
very poisonous, then wash in warm weak soap suds. Rinse, starch 
and dry. 




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lAMOtiS HOOSIER 
jAV£S/f/l£5 C 






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Best Stocks, Lowest Prices, Prompt Service ♦ 

♦ 



Makes Our Store a Good Place to Trade 

WE WANT YOU TO SEE US 






You Will Be Well Repaid ♦ 

H. BROWN & SON! 



Furniture 



PHONE lOO 



WARREN, INDIANA 



♦ 



Undertaking 



♦ •♦•♦•♦•♦•♦•♦•♦•♦•♦•♦*♦•♦•♦•♦•♦•♦©♦•♦•♦•♦•♦•♦•♦•♦•♦• 



THE IDEAL COOK BOOK 211 



To fix black and other dark colors, dissolve 2-| cupfuls of salt 
in 2-J- gallons hot water. Cool, soak garment 10 minutes, wring out 
and dry in the shade. When dry take from the line, rinse in warm 
water, wash in weak soap suds, as above mentioned. 

To fix pink, red and green fabrics use i cup strong vinegar to 
2-J gallons of cold water. Soak garment 5 minutes, wring partly 
dry, hang on the line in the shade. When dry take from line, rinse 
well before putting into the soap suds, as the acid in the vinegar 
kills the soap. Wash and dry as other garments. 

To restore the color to linen colored garments, boil a wisp of 
timothy hay in as much soft water as is needed until the color is as 
dark as desired. Cool and strain, immerse the garment, stir until 
the color is restored. Dry and press. The garment should first be 
washed in weak soap suds if soiled. 

To shrink new dress materials, fix the colors the same as for 
garments ; rub well with the hands, fold nicely before running 
through the wringer. Dry until damp enough to iron well. 

TO CLEAN CORRODE FROM THE CLOTHES LINE use a 
piece of coarse cloth dampened with kerosene. Rub dry with wool- 
en or linen cloth. 

TO PREVENT CLOTHES FROM FREEZING to the line, wipe 
the line with a cloth dampened in salt water. 

TO DRY LACE DOOR PANELS wash and starch and put back 
on door to dry. They are sure to, fit this way. 

TO SPRINKLE CLOTHES always use real warm water. 

The labor of ironing can be greatly lessened by folding linens 
and pillow slips before running them through the wringer. Linens 
should be taken down while damp enough to iron and folded. They 
should never be allowed to freeze, as freezing makes them fuzzy 
and rough. Add a little fresh lard to the starch when boiling. 

Never use salt to sweep carpets. It rots them and makes damp 
spots for dirt to settle in. which looks like grease spots. 



♦ •♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦ 



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SWANS DOWN 
T^m CAKE FLOUR 



AWARDED 

GRAND PRIZE 

ST. LOUIS 

WORLD'S FAIR 

1904 




Makes 

Lightest, 

Whitest, 

Finest 

Cakes 

CAKE SECRETS, a valuable 
book brimful of Cake Recipes 
and information on baking: fine 
Cakes SENT FREE on receipt of 
2c stamp and your Grocer's Name- 
Address Dep't 

Each Package Contains Flour for 
12 Cakes and 12 Cake Recipes 



IGLEHEART BROS., Evansville, Ind, 



Also Manufacturers of the 
Famous 



Swans Down Pure 
Wheat (■££) Gra- 
ham Flour 



Sold Only in Packages 



Blackman 
Sanitarium 

Most Completely Equipped 
Sanitarium in Indiana for 

Health 



Systematic Outdoor Life 
Mineral BatHs 

Dr. C. J. BLACKMAN 

Physician-in-Chief 

BLUFFTON, IND. 

Biggest Busiest Best 



THE 

BROWN 

LAUNDRY 



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We Have Agents in All Towns 



MARION, INDIANA 



THE IDEAL COOK BOOK 213 



To clean blue and white carpets, make a paste of coarse corn- 
meal and gasoline, scatter over carpet and scrub well. Let lav until 
the gasoline evaporates, sweep off with a clean broom. For spring 
and fall cleaning the carpets should be swept with a vacuum cleaner 
before using the paste. Other carpets may be cleaned in the same 
manner. 



TO REMOVE MACHINE GREASE FROM THIN FABRICS. 
Put the fabric between clean blotters, press with a hot iron. If the 
spot is of long standing, sponge with chloroform before applying the 
top blotter and iron. 

TO WASH BLANKETS. Wash in hike warm rain water with 
ivory or wool soap. Rinse in a weak warm suds and hang in the 
sun. A windy day is preferred. 

TO CLEAN WHITE OR CREAM SERGE. Make a paste of 
gasoline and fine white corn meal, scrub with a clean bristle brush. 
AYhen dry brush well. Or put a pan of gasoline into a larger ves- 
sel, containing boiling water, cover well until the gasoline becomes 
hot. Put the fabric in and rub well. Rinse in clean gasoline, dry 
and press. 

Always iron underwear on the wrong side. Silk and woolen 
garments should be washed the same as blankets, and should be 
taken from the line and pressed while still damp. 

FOR WASHING BLACK COTTON FABRICS. Use one table- 
spoonful of gelatine to 1 quart of hot water instead of starch. 



TO SOFTEN WATER FOR WASHING. Put one ounce of 
caustic soda in five gallons of water and let stand over night. The 
impurities will all settle to the bottom, leaving the water perfectly 
clear and soft. 



A SMALL AMOUNT of caustic soda used in scrubbing will re- 
move all grease stains from the floor. 






Office Phone 
J 00 



Res. Phone 

75 



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A.E.STUART 



FUNERAL DIRECTOR 



Ambulance Calls Answered 
Promp ly 



MARION, INDIANA 



CREAM! CREAM! I 



502 S. Boots 
Street 



Opposite the 
Y. M. C. A. 



WARREN ICE 
CREAM CO. 



•Ices For- 



Parties 
Socials 

Home Use 
Receptions 

Best of Service 

C. W. COLBERT 

Proprietor 

Phone 215 Warren, Ind. 



♦ 
♦ 
♦ 

GLOVER LEAF CREAMERY \ 



We Want Your Cream. 
Highest Prices Paid. 

Our Motto: 

Honest Weight 

Fair Tests 



COMPANY 



J. H. KNOTT, Manager 



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DEXHEIMER'S! 



Photographs 

Always 

Please 






♦ 



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Corner Third and Adams Streets ♦ 



MARION, INDIANA 



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TEE IDEAL COOK BOOK 215 

COMBINED TONING AND FIXING BATH FOR GELATINE 

PAPER ONLY. 

Water, 80 oz., or 2\ qts. ; Sulphite of soda, 12 grs. ; 

Hyposulphite of soda, 16 oz. ; Acetate of lead, \ oz. ; 

Acetate of soda, 1 oz. ; Gold, 4 grs. 
Sulphate of soda, 2 oz. ; 

Use distilled or other pure water. Dissolve the hyposulphite 
of soda in 1 quart hot water, add the remaining water and the other 
chemicals in the order as given in table, except the gold which 
should not be added until all the rest have been dissolved and fil- 
tered through filtering paper. This bath will keep six months or 
more. Should be kept in glass cans. Do not allow any metal to 
come in contact with it. 

HOW TO PLANT RADISHES. 

Soak them half a day in luke warm water. Take 1 quart soot 
and \ cup of any good insect powder or louse killer, sift it with the 
soot. Drain the seeds and mix with it, then sow broadcast over the 
ground and rake them in. This method will keep the little radish 
worms away. This is an experiment of my own, and is a success. 

SENNA .PRUNES (FOR CONSTIPATION.) 

24 prunes ; 1 pint of boiling water ; 

2 tablespoons senna leaves. 

Steep senna in the water, where it will keep hot two hours, then 
strain, wash stew pan and put in the senna water and prunes. Cover 
and simmer until the prunes have absorbed all the water, then put 
in a jar and use as required. These are delicious and will keep for 
months. 




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♦ OUR ; 

! TIP TOP FLOURl 

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! Delicious Pastry and i 
j Delightful Light Bread \ 
! Magnificent Biscuits.... ! 

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I Graham Flour! 

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| Milling Co. j 

I MANUFACTURERS MARION, INDIANA ♦ 

J*. ♦«♦»♦.*.«•*■•♦•♦.♦»♦. ♦•♦•♦. ♦.♦•♦.♦♦♦•♦»♦»*•♦•♦•♦»♦ 



i 


HOME REMEDIES 


1 



A few drops of chloroform on a lump of loaf sugar will relieve 
coughing. 

A few drops of turpentine on a lump of loaf sugar will expel 
worms. 

FOR CROUP fold a linen cloth double, wring dry out of ice 
water. Lay on throat and chest and cover with several thicknesses 
of warm flannel. 

FOR GATHERING IN THE EAR use a saturated solution of 
boric acid and warm water of equal parts. Use a soft rubber 
ear syringe. This cured a bad case of three years standing. 

FOR CATARRH use Glycothymoline 1 part to 6 of water. Use 
a nose douche or spray or put in the palm of the hand and snuff 
it up the nose. Follow with Pineolium in an oil atomizer. 

A THROAT SPECIALIST. 

CATARRAH CURE. Seiler tablets 1 dozen. Dissolve one tab- 
let in 2 ounces of clear soft water and strain. Spray nose and throat 
from two to four times a day. Follow each time with Pineolium, 
in an oil atomizer. Pineolium may be bought at all drug stores for 
$.1.00 per bottle. 

FROM A THROAT SPECIALIST. 

FOR SORE THROAT. Use equal parts of listerine and water. 
Gargle several times a day and at bed time. 

FOR INFLAMED EYES use a saturated solution of boric acid 
and water in equal parts.. The water should be warmed and used 
in an eye cup. It may be used full strength. Or use a few drops of 
witch-hazel in a little warm water; or a weak solution of warm salt 
water. 

REMEDY FOR RHEUMATISM. Use equal parts of pure olive 
oil and wintergreen oil. Dose, one-half teaspoonful after each meal. 

Bells Papayan Tablets are fine for indigestion. Take accord- 
ing to directions. 



♦ •♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦• 

•MYERS & BECK: 

• Dealers in High-Class Dry Goods, Notions, Carpets, Lace Curtains, Ladies' 

♦ 

; and Children's Wraps and Shoes 



♦ 

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This Is the Premier Electric Vacuum Gleaner 

This Cleaner is beyond question the PEER of all Electrics. 
It is made to get the most dirt in the least time with the least 
effort. 

It weighs 7 pounds, and is just as durable as if it weighed 50. 

It is fully guaranteed for one year. 

It has the unqualified approval of the author of this book. 




Prices, Model C $30.00 

Prices all attachments $?.50 

For Sale By 

MEYERS & BECK 

WARREN, INDIANA 
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TEE IDEAL COOK BOOK 219 



LINAMENT. 2 well beaten eggs and \ pint of pure cider vine- 
gar. Put in a quart self-sealing can and shake well. Add 1 ounce 
of camphor and \ pint of turpentine. Shake until thick and creamy. 
Good for any kind of inflamation. 

FRECKLE LOTION. 5 cents worth of bi-chloride of mercury 
dissolved in 5 cents worth of alcohol. Add 8 ounces of soft water, 
shake well. Put into a glass vessel. Must not come into contact 
with metal or jewelry. Apply gently with a soft cloth before re- 
tiring, being careful not to get it into the eyes or mouth as it is 
very poisonous. It should be tested on the arm and if it smarts the 
skin, dilute. Use for two weeks. It will also remove pimples and 
blackheads. 

TO AVOID SUNSTROKE. Sobriety is a great preventive. The 
man who abstains from all spiritous drinks during excessively hot 
weather, is vastly less liable to sunstroke than he who drinks hab- 
itually. Regular hours for sleep and meals, and the avoidance of 
all irregularities and excesses are the other preventitives. Bathing, 
washing or sponging the skin all over in the morning is a whole- 
some precaution. Every one employed out doors, that can possibly 
do it, should wear a light, easy-fitting, broad brimmed hat. 

FOR OBSTRUCTION OF THE BOWELS AND APPENDICITIS. 

Kill a very fat hen and render out the fat as you would ren- 
der, lard, being careful not to scorch it. Inject into the bowels with 
a soft rubber syringe. This is very healing and sure to bring results. 

FOR HEMORRHOIDS. To 1 tablespoonful of fresh unsalted 
butter add 1 dozen drops of turpentine. Mix well. This should 
be warmed and injected into the lower bowels with a small hard 
rubber syringe. This has been known to cure the most aggravated 
cases. 

Harriet Tarlton Ware. 

COLD CREAM 

1 ounce bleached beeswax ; 4 ounces of liquid aboline ; 

3 ounces of distilled water; 18 grains borax. 

4 drops oil of rose; 



8 THOROUGHLY RELIABLE 8 



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x 
x 
x 
x 
x 
x 
x 
x 
x 
x 
x 
x 
x 
x 

X 
X 
X 
X 
X 
X 
X 
X 
X 
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X 



X 

THE BEST RESULTS ARE OBTAINED X 

BY USING x 

X 
X 
X 
X 
X 
X 
X 
X 
X 
X 



Baker's 
Chocolate 



(Blue Wrapper, Yellow Label) 




In making Cakes, Pies, Puddings, ss 
Frosting, Ice Cream, Sauces, 5 
Fudges, Hot and Cold Drinks v 



Registered 
U. S. Pat. Office 



For more than 132 years this 
chocolate has been the standard 
for purity, delicacy of flavor 
and uniform quality. 

53 Highest Awards in Europe and America 

The trade-mark, "La Belle Chocolatiere," 
on every genuine package. A beautifully 
illustrated booklet of new recipes for 
Home Made Candies and Dainty Dishes 
sent free. Drop a Postal to 



Walter Baker & Co. Ltd. 

stabiished 1780 DORCHESTER, MASS. 



X 
X 
X 
X 
X 
X 
X 
X 
X 
X 
X 

x 

X 



THE IDEAL COOK BOOK 221 



Put the bees-wax and aboline in a small porcelain pan, or bowl, 
until melted, pour in the borax, (which has been previously dis- 
solved in the distilled water) stir one minute, add rose oil and let 
cool. BETTER if quantity is doubled. 

John M. Milford, Marion, Ind. 

WITCH-HAZEL CREAM. 

Distilled water, 3 oz. ; Alcohol, 1 oz. ; 

Gum tragecanth, 80 grs. ; Boric Acid, 30 grs ; 

Witch-hazel, 5 oz. ; Perfume. 
Glycerine, 1 oz. ; 

Put the distilled water and the gum tragecanth into a large 
mouthed pint jar until the gum swells, then add the witch-hazel, 
shake well, and let stand 3 days. Put the glycerine and boric acid 
together in a separate bottle, heat in warm water and shake well 
until dissolved. - After three days more, put all ingredients together 
and shake until all are dissolved. Strain through cheese cloth, add 
perfume and bottle. 

John M. Milford, Marion, Ind. 







. 



The prescriptions in this book have been bought and used by myself and 
family and have cost me many times the price of this book. 



IN all receipts in this book calling for bak- 
ing powder use " Royal." Better and 
finer food will be the result, and you will 
safeguard it against alum. 

In receipts calling for one teaspopnful of 
soda and two of cream of tartar, use two 
spoonfuls of Royal, and leave the cream of 
tartar and soda out. You get the better food 
and save much trouble and guess work. 

Look out for alum baking powders. Do 
not permit them to come into your house 
under any consideration. They add an in- 
jurious substance to your food, destroying in 
part its digestibility. All doctors will tell 
you this, and it is unquestionable. The use 
of alum in whiskey is absolutely prohibited ; 
why not equally protect the food of our 
women and children ? 

Alum baking powders may be known by 
their price. Baking powders at a cent an 
ounce or ten or twenty-five cents a pound are 
made from alum. Avoid them. Use no 
baking powder unless the label shows it is 
made from cream of tartar. 



I 


THE 
KITCHEN GARDEN 


1 



HOW TO MAKE A HOT BED. Make a box as long and wide 
as you wish the bed to be, and 28 inches deep in front, and 34 inch- 
es in the back. 

Dig a hole a little smaller than the box, a foot deep and set box 
over it, fill hole and box 2 feet deep, with fresh stable manure, 
tramp it down well, cover and let stand two or three days, stir it 
each day, then put in 8 inches of medium rich dirt, cover over and 
let stand three more days, or until it feels warm, plant the seeds in 
drills. Small seeds should not be covered over one-third inch deep. 
Lay a pane of glass on the dirt until they sprout, then raise it half 
an inch. This method keeps the dirt from drying out and makes 
them sprout more quickly. Cover the top of the bed tight with old 
windows, sprinkle as the dirt dries out. The cover should be raised 
according to the temperature of the bed and the weather. 

OLD CARPETS should be thrown over the top on cool nights. 

Every person living on even a small city lot can have the lux- 
ury of a small garden with very little expense by knowing just what 
to plant and when and how to plant it. 

For a small garden it is best to plant such vegetables as onions, 
radishes, lettuce, bunch beans and peas. It is cheaper to buy cab- 
bage, potatoes, sweet potatoes and corn, especially the latter, which 
thrives best when planted in large, square patches which renders it 
less susceptible to the wind and heat, and gives the pollen better 
chance to be distributed. 

There is perhaps more difference in the various strains of sweet 
corn than any other garden product grown. I have grown many 
different sorts, trying to find an early corn worth the planting, as 
most early varieties are of a dwarf nature and are not worth the 
growing. 

I bought a prize collection last year, which contained one pint 
of Mauls First Early sweet corn which was planted the 6th of May 
and we gathered our first roasting-ears the 4th of July. This strain 
is very productive, having two and three ears to the stalk, of good 
size, which is very sweet, rich and creamy and stays in an eatable 
condition a long time. 

The second best early, is the mammoth White Corey, which is 



224 THE IDEAL COOK BOOK 

1 _ . v . 

about two weeks later than Mauls First Early, and has fronLfiour 
to six more rows to the cob and has the same conmiendabLe==jquali- 
ties. This strain is especially nice for canning and drying and can 
be planted in succession as late as June 25th. I have planted it as 
late as July 3rd and gathered the last roasting-ears as late as Oc- 
tober the 19th, but this was an unusually late fall. (This same strain 
of corn was awarded the first prize at the county fair.) 

THE BEST EARLY TOMATO is Mauls BONNY BEST EARLY 
which is very early and as large as some of the later varieties ; it is 
also smooth and round and has very few seeds and does not sun 
burn or rot if tied up and will bear until frost. They are also fine for 
canning, as they are not sour. 

THE BEST EARLY CABBAGE is MAULS FIRST EARLY, 
which is very sweet and tender and is the whitest early variety. 

THE BEST LATE VARIETY is THE HOUSER, which is nice 
for kraut and winter use. 

THE BEST EARLY CAULIFLOWER is HENDERSON'S 
EARLY SNOW-BALL. 

THE BEST MEDIUM EARLY POTATO is THE WHITE SEN- 
ECA BEAUTY, which can be mashed earlier than any other potato, 
and is white and mealy. 

THE BEST EARLY PEAS ARE THE AMERICAN WONDER. 

THE BEST EARLY RADISHES are THE WHITE VIENNA 
and the ICICLE. 

THE BEST LETTUCE is THE GIANT CRYSTAL and THE 
CALIFORNIA WONDERFUL. 

HOW TO SET OUT TOMATO PLANTS. Make a fresh trench 
3 inches deep and lay the plant in on its side (the plants are best 
if about 1 foot long) cover all but about 3 inches of the tip end, 
press the dirt down firm around plant. If the weather is very dry 
pour a little water in the trench before laying in the plant. 

Plants set out in this manner will take root all along the stalk 
and produce thriftier and more prolific vines, which will bear until 
frost and the fruit will be large and smooth and of a fine flavor. 

Try it. 

?r rto'nfrr .Y9 r ioO etrri TT iftommBm 9flT si . . 



TEE IDEAL COOK BOOK 225 



THE ROWS should be three and one-half feet apart and the plants 
set 30 inches apart in the rows, drive a stake each side of the row (but 
not in the row as there is danger of driving it through the root) tie 
several times with twine. The lower succors should be trimmed off 
while young. 



TO SET OUT CELERY PLANTS. The ground should be level, 
set them in two rows 10 inches apart and the plants 8 inches apart. Set 
them zig-zag fashion, as they are more convenient to hoe. Never allow 
the dirt to cover the heart of the plant or it will not grow. Two rows 
can be hilled with the same amount of dirt as one, when set out in this 
manner, or tile may be set over them, which makes less work. 

CABBAGE PLANTS should be set" 18 inches apart in the row, 
and the rows should be 25 to 30 inches apart. 

MANGO PLANTS should be set 2 feet apart in single rows for 
the mangoes to ripen well. 

TO SOW GRASS SEED, mix equal parts of blue-grass, timothy 
and white-clover seed together. Do not sow too thick, it should be sown 
late in the fall and covered with well rotted manure. I have sown this 
same mixture the middle of April, on clay ground and the grass was 
tall enough to cut the last of May. This is sure to grow and make a 
good sod. 

SAGE should be gathered early in the summer, dried and rubbed 
through a wire sieve and put into tight cans or bottles for convenient 
use. 



♦ •♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦•♦• 

♦ • 

♦ Gillespie Electric Company • 

♦ ELECTRICAL CONTRACTORS ♦ 

House Wiring, Electrical Supplies and Chandeliers, ^ 

Electric Toaster, Electric Iron, Sewing Machine Motors ^ 

• TELEPHONE 1031 ♦ 

t ; 

• 226 East Fourth Street MARION, INDIANA • 

• ♦ 
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BEVERAGES 

Page 

Blackberry Cordial 163 

Blackberry Wine 163 

Cherry Wine 163 

Coffee 159 

Colonial Mint Cup 16 

Dandelion Wine 162 

Elder Blossom Wine 162 

Fermented Blackberry Wine 163 

German Chocolate 159 

Ginger Punch 161 

Grape Wine 162 

Green Grape Cocktail 161 

Italian Chocolate 159 

Lemonade « 16 

Nasturtium Punch 161 

Memoranda 164-165 

Orangeade 160 

Plain Chocolate 160 

Raisin Wine 163 

Reception Punch 160 

Rose Ice .-...161 

Shrub of Nectar 162 

Strawberry Cocktail 161 

Strawberry Water 162 

Tea 159 

Tea Punch 160 

BISCUITS AND MUFFINS. 

Baking Powder Biscuits 85 

Corn Muffins 88 

Dixie Biscuits 86 

Egg Biscuits, No. 1 85 

Egg Biscuits. No. 2 85 

Graham Biscuits 86 

Graham Muffins 88 

Huckleberry Muffins 88 

Laxative Biscuits 86 

Kneaded Biscuits 86 

Memoranda 89 

Oatmeal Muffins 87 

Queen of Muffins 87 

Rice Muffins 87 

Soda Biscuits .-85 

Twin Biscuits for Luncheon 86 

Twin Mountain Muffins 87 

Whole Wheat Muffins 88 

BREAKFAST AND TEA DISHES. 

Bacon and Eggs 151 

Beef and Rice Croquettes 155 

Cheese Fondue .■ 152 

Cheese Omelet 150 

Chicken Croquettes 153 

Corn Croquettes 155 

Corn Oysters 155 

Cornmeal Mush 148 

Croquettes 152 

Delmonico Potatoes 156 

Eggs a la Creole 150 

Eggs a la Golden Rod 150 

Eggs in a Nest 149 

Eggs in Ramequins 151 



Page 

Fish Croquettes 153 

Flour, Mush or Minute Pudding ..148 

French Fried Bread 148 

Fried Bread with Cinnamon 148 

Fried Mush 148 

Graham Mush 14 8 

Ham and Eggs 151 

Ham Omelet 151 

Hard Boiled Eggs 149 

Jellied Eggs 149 

Lobster Croquettes 154 

Macaroni and Cheese Croquettes 154 

Memoranda 157-158 

Mock Lye Hominy 148 

Mush and Oysters fried 149 

Omelet 150 

Oyster Omelet 150 

Poached Eggs 149 

Ramequins 157 

Ringtum Diddy , 152 

Salmon Croquettes 153 

Salmon Timbales 154 

Scrambled Eggs 149 

Sweet Bread Croquettes 154 

Veal Croquettes 153 

Welch Rarebit 152 

White Sauce 155 

CANDIES. 

Butter Scotch 197 

Candied Grapes 200 

Cherry Cocktails 191 

Chocolate Creams 190 

Chocolate Creams with Nuts 191 

Chocolate Carmels, No. 1 196 

Chocolate Carmels, No. 2 196 

Chocolate Chips 196 

Chocolate Geebo 195 

Cinnamon Rolls 19S 

Cocoanut Balls 191 

Cocoanut Fudge 198 

Coney Island Crisp 200 

Cracker Jack 200 

Divinity Creams 192 

Dolly Varden Creams 192 

Fig Creams 198 

Fudge, No. 1 197 

Fudge, No. 2 197 

French Cream Bars 191 

Geebo or Taffy 194 

Geebo Loaf 194 

Hoar Hound Candy 195 

Ice Cream Candy 194 

Maple Creams 193 

Maple Delight 199 

Maple Fudge 197 

Maple Sugar Candy 193 

Maple Wax 193 

Marshmallows 192 

Memoranda 201-202 

Milk Fondant 195 

Mint Wafers 198 

Molasses Taffy 195 




INDEX 



Page 

Nut Brittle 199 

Peanut Brittle 199 

Pineapple Delight 199 

bS/^ Proportion for Fondant 190 

£2 -i ----Puffed Rice or Wheat 200 

8*J- ggft¥d Almonds 200 

8 K l --Soft- Maple Carmels 196 

^--St-idK Candy 193 

S*' 1 -— Strawberry Delight 199 

3H~~ Taffy Kisses 195 

Ifil... .cpo-— Dip Chocolates 191 

let 

BANNING AND PRESERVING. 
^""Apple Jelly 169 

tax 3 B ^i^ berry Jelly 1T0 

., - r -Cider Apple Butter 171 

" 4 Currant Jelly 169 



8*1... 

en... 
osi... 

051.. 

et-r.. 

T3I.. 
231.. 
Scl.. 
£31.. 

en.. 

i>31.. 

831.. 

r _cl.- 

331- 



"Fruit Canning 166 

"Grape Jelly 170 

"Memoranda 175 

'Peach Marmalade 172 

Peach Preserves 173 

"Pear Preserves 173 

'Pineapple Marmalade 172 

"Plum Butter 171 

"Plum Preserves 173 

Pumpkin Butter 170 

Quince Honey 172 

Quince Jelly 170 

Quince Marmalade 172 



Quince Preserves 172 

Raspberry Jelly 170 

Strawberry Jelly 170 

T6I.. Sugar Apple Butter 171 

00-. ...Sun-Made Strawberry Jam 171 

IH£. .Sun-Made Strawberry Preserves 173 

To Can Cherries 167 

161— To Can Currants 169 

To Can Cranberries 169 

cGI.. To Can Goose-berries 169 

& :l... To Can Grapes . 168 

c':i..To Can Huckle-berries 168 

3 i. To Can Peaches 168 



I9X. 

881. 



To Can Pears 168 

To Can Pineapple 167 



00£. To Can Raspberries 167 



To Can Rhubarb 16! 

To Sterilize Fruit Cans 166 

To Can Strawberries 167 

Wild Plum Butter 171 



0Q2 

£ I 

t-:i 

8ex 

TGX 
T DjIETETICS. 

LZS Arrow Root Blanc Mange 143 

<-GX Asparagus Toast 142 

tfi r Baby Food 145 

c J Baked Milk 139 

i •'■'.' Beef Tea 138 

BP Bran Gruel 139 

Buttermilk 139 

Buttermilk Pop 139 

fC Cheese Toast 142 

E Chicken Broth 140 

£ Corn Meal Gruel 139 

c . Corn Tea 138 

3 Cracked or Rolled Wheat 141 

8 Cracker Toast 142 

3 Egg Lemonade 137 

Egg Nogg 138 



Page 

Eggs Poached in Milk 142 

Flaxseed Lemonade 137 

Graham Fruit Cakes 145 

Graham Mush 141 

Gruel from Rice Flour 138 

Gum Arabic Water 137 

Hot Lemonade -"- 137 

Hot Milk - 140 

Huckleberry Toast 142 

Infants' Milk Porridge 145 

Irish Moss Pudding 143 

Jelly Water 137 

Junket 143 

Lemonade 137 

Macaroni Soup 14 

Memoranda 147 

Milk and Egg Toast 142 

Milk Toast 142 

Milk Porridge 138 

Oatmeal Tea 137 

Oatmeal Gruel 139 

Oatmeal Snaps 145 

Oatmeal with Raisins 144 

Orangeade 138 

Orange Whey 137 

Plain Blanc Mange 143 

Poached Eggs 141 

Puree of Split Peas 141 

Rice and Raisins 141 

Rice Cream 144 

Rice for the Sick 144 

Rice Gruel 138 

Rice (Japanese Method) 144 

Rice Omelet. 144 

Rice Snow , 141 

Sago Cream 143 

Sweet Cream Biscuits 145 

Unleavened Bread 144 

Whooping Cough Syrup 146 

FISH. 

Baked Fish 12 

Baked Salmon, Trout or Pickerel. .13 

Black Bass, with Sauce 13 

Cod Fish, a La Mode 14 

Fish Premier, with Premier 

Sauce 14 

Fried Fish 13 

Fried Trout 13 

Fried Eels 14 

Fried Halibut 12 

Halibut, Maitre D'Hotel 12 

Lobster, Newburg Style 13 

Small Fish Baked 12 

FISH AND MEAT SAUCES. 

Anchovy Sauce 15 

Aspic Jelly 16 

Beachamel Sauce 15 

Cucumber Sauce for Fish 15 

Drawn Butter Sauce 15 

Egg Sauce - 17 

Hollandaise Sauce for Fish 16 

Horseradish Sauce 17 

Mint Jelly 16 

Mint Sauce 16 

Oyster Cocktails 16 

Tomato Sauce 16 

Premier Sauce 15 



IXDEX 



229 



FOWL, GAME AND POT PIES. 

Page 

Broiled Quail 36 

Broiled Squirrel 36 

Chicken Pot Pie 33 

Chicken Pie 33 

Chicken and Dumplings, No. 1 34 

Chicken and Dumplings, No. 2 34 

Chicken and Dumplings, No. 3 35 

Fried Chicken 36 

Fried Rabbit or Squirrel 36 

Fried Squabs or Quail 36 

Jellied Chicken 35 

Pressed Chicken 35 

Rabbit Pot Pie 34 

Roast Chicken 32 

Roast Duck 33 

Roast Goose 32 

Roast Guinea 33 

Roast Turkey 32 

Stewed Chicken 35 

Stewed Rabbit or Squirrel 36 

Stewed Quail 36 

Stuffing for Turkey 32 

Veal Pie 34 

Veal Pot Pie 33 

Veal Pot Pie 34 

Veal Stew 34 

GRIDDLE CAKES AND CORN BREAD. 

Bread Pan Cakes 90 

Buckwheat Cakes 91 

Buttermilk Corn Bread 92 

Corn Fritters 91 

Cornmeal Pan Cakes !".™91 

Corn Pone 90 

Indian Griddle Cakes "..'.90 

Memoranda 93 

One Egg Griddle Cakes .......".Z."...^.9Q 

Pancakes 91 

Self-Raised Buckwheat Cakes 91 

Southern Hoe-Cake 92 

Tip-Top Corn Bread . 99 

Waffles 90 

Whole Wheat Griddle Cakes ".""™90 

HOME CURED MEATS. 

Corned Beef 19 

Fried Pickled Pork .........".". 20 

Fried Sweet-Breads 20 

Head Cheese ""'l9 

Hot Salted Pork ..'....""".18 

Improved Sausage 19 

Pickled Pigs Feet 19 

Pickled Pork 1§ 

Pork Tenderloins ..........."'.. 20 

Pressed Pigs Feet ........... 20 

Roast Spare Ribs 20 

To Sugar Cure Pork !"™"""""lg 

HOME REMEDIES 217-222 

ICE CREAMS AND ICES. 

Apricot Ice Cream 183 

Chocolate Ice Cream 183 

Chocolate Sauce for Vanilla Ice 

Cream 184 

Cherry Water Ice 187 



Page 

Coffee Ice Cream 183 

Cranberry Ice 186 

Currant Water Ice 186 

Four and Four 1S6 

Frozen Dark Secrets 182 

Gelatin Ice Cream 182 

Grape Ice 1S7 

Italian Tutti Frutti 187 

Junket Ice Cream 182 

Lemon Sherbet 18 5 

Maple Frappe 1S4 

Orange Ice 1S4 

Orange Sherbet 1S5 

Peach Ice Cream 1S2 

Pineapple Ice 184 

Pineapple Sherbet, No. 1 184 

Pineapple Sherbet, No. 2 185 

Raspberry Granite 187 

Red Raspberry Ice 185 

Strawberry Ice 185 

Strawberry Ice Cream 182 

Strawberry Granite 1S7 

Vanilla Ice Cream 184 

Zero Pudding •. 186 

LOAF AND LAYER CAKES 

Angel Food Cake, No. 1 105 

Angel Food Cake, No. 2 106 

Apple Sauce Cake 112 

Banana Cake 115 

Beginners Loaf Cake 114 

Brides Cake 108 

Brown Sugar Cake 110 

Carmel Icing 114 

Chocolate Layer Cake 109 

Coffee Cake, No. 1 113 

Coffee Cake, No. 2 113 

Cream Cake, No. 1 ....116 

Cream Cake, No. 2 116 

Dark Part 110 

Delicate Cake 107 

Devil's Food Cake with Sweet 

Chocolate, No. 1 112 

Devil's Food Cake, No. 2 113 

Devil's Food Cake, No. 3 113 

Dutch Applecake 112 

Fig Cake 108 

Filling 108 

Gold Cake 116 

Hickory Nut and Walnut Cake ....117 

Jelly Roll 115 

Lemon Jelly Cake 115 

Memoranda 118-119 

Mock Angel Food 109 

New Moon Cakes 117 

Nut Cake 116 

Nut Loaf 110 

Old Time Spice Cake 115 

One Egg Cake 117 

Orange Fruit Cake ..-. Ill . 

Perfection Cake 106 

Pork Cake Ill 

Premium Cocoanut Cake 109 

Premium Fruit Cake Ill 

Premium Marble Cake 110 

Princess Cake 108 

Rich Spice Cake 114 

Silver Cake 116 



230 



INDEX 



Page 

Snow Cake 110 

Sunshine Cake 106 

Valentine Cakes : 117 

Vanity Cake 108 

Washington Loaf Cake 114 

White Cake 107 

White Cake 109 

White Fruit Cake Ill 

White Jelly Cake 108 

White Layer Cake, Large 107 

MEXICAN DISHES. 

Chop Suey 31 

Hot Tamale, No. 1 31 

Hot Tamale, No. 2 31 

Mexican Sauce 31 

MISCELLANEOUS MEATS. 

Beef Pot Roast 20 

Beef Loaf, No. 1 23 

Beef Loaf, No. 2 23 

Beef or Liver Smothered in On- 
ions 26 

Beef Steak Hash 29 

Beef Hash ...29 

Boiled Ham 21 

Breaded Chops 22 

Breaded Veal 22 

Broiled Steak 22 

Broiled Flank Steak 28 

Calf's Brains Breaded 27 

California Loaf 24 

Chili Con Carni 26 

Chicken Curry 27 

Chicken A La King 27 

Corn Chowder 26 

Cream Codfish 28 

Cream of Dried Beef 28 

Creamed Salmon 28 

Escalloped Salmon 25 

Frog Legs 29 

Fried Ham 23 

Green Pea Sauce for Salmon 

Loaf 24 

Liver Hash 30 

Liver Loaf 24 

Mother's Beef Steak 22 

Mutton Pot Roast 21 

Roast Beef 21 

Roast Ham 21 

Salmon Chowder 25 

Salmon Loaf with Green Peas 24 

Smothered Chicken 26 

Souffle of Mushrooms 22 

Steamed Salmon Loaf 25 

Swiss Roast 28 

Timbale of Meat 29 

To Fry Bacon 23 

Veal and Ham Pie 27 

Veal Loaf 23 

Venison Chops 22 

Victualies 30 

Wild Ducks 27 

MISCELLANEOUS 203-216 



PASTES AND PIES. 

Page 

Apple Pie 100 

Apricot Pie 99 

Banana Pie 96 

Butter Scotch Pie 99 

Butter Scotch Pie 96 

Chocolate Pie 97 

Cocoanut Pie 96 

Cranberry Pie 98 

Custard Pie 96 

Dried Apple Pie 100 

Early Apple Pie 99 

Fresh Gooseberry Pie 101 

Green Currant Pie 101 

Green Tomato Pie 99 

Huckleberry Pie 98 

Improved Vinegar Pie 98 

Lemon Pie _ 96 

Memoranda 102-103 

Mince Pie ...„ —97 

Mock Orange Pie 100 

My First Cream Pie 95 

Orange Pie 96 

Orange Cream Pie 95 

Peach Pie 101 

Pineapple Pie 100 

Plain Pie Crust 94 

Puff Paste 94 

Pumpkin Pie 97 

Raisin Pie 99 

Rhubarb Pie 100 

Ripe Currant Pie 101 

Sweet Cream Pie Crust 94 

Vinegar Pie 98 

Whipped Cream Pie 95 

PICKLES, RELISHES AND SAUER 
KRAUT. 

Brine Pickles 176 

Cherry Olives 178 

Corn Salad 177 

Cucumber Catsup 178 

Last of the Garden 178 

Memoranda 181 

Mustard Pickles 179 

Pickled Sweet Pepper 177 

Sauer Kraut 180 

Sour Pickles 176 

Sweet Pickles 176 

Sweet Relish : : 179 

Tip-top Pickles 176 

Tomato Catsup 178 

PUDDINGS AND SAUCES. 

Admiral Dewey Pudding 58 

Angel Charlotte Russe 7 

Angel Pudding .' 66 

Apple Snow, No. 1 67 

Apple Snow, No. 2 67 

Apple Dumplings 69 

Baked Apples 68 

Baked Custard 61 

Bread and Butter Pudding 63 

Brown Betty 69 

Carmel Pudding 61 

Cherry Puffs 64 

Chocolate Bread Pudding 63 

Chocolate Tapioca Pudding 61 



INDEX 



231 



Page 

Cocoanut Pudding 62 

Coffee Cream 64 

Cranberry Jelly 6 8 

Currant Puffs 65 

Date Pudding, No. 1 60 

Date Pudding, No. 2 60 

Fig Pudding 59 

Float 63 

Foamy Sauce 58 

Grape-Nut Pudding 60 

Huckleberry Pudding 59 

Honey-Comb Pudding 59 

Jelly Cream 64 

Memoranda 71 

Orange Baskets 69 

Orange Pudding 69 

Pear Jelly 6 7 

Pineapple Pudding 65 

Pineapple Trifle 64 

Plum Pudding 58 

Plum Pudding with Chocolate 70 

Prune Pudding 60 

Prune Whip 6 2 

Quince Pudding 69 

Raspberry Shortcake 67 

Rhubarb Pudding 63 

Rice a La Creme 65 

Rice Pudding 65 

Sauce for Plum Pudding 59 

Spanish Cream Pudding 66 

Steamed Apple Dumplings 6 8 

Strawberry Shortcake 67 

Suet Pudding « 58 

Surprise Pudding 62 

Tapioca Custard Pudding 62 

Tapioca and Grape Juice Pudding 66 

SANDWICHES. 

Angel Sandwiches 57 

Bacon Sandwiches 54 

Boiled Ham Sandwiches 54 

Cheese Butter Sandwiches 56 

Cheese and Olive Sandwiches 56 

Cheese and Pimento Sandwiches....54 

Chicken Sandwiches 54 

Chocolate Sandwiches 57 

Cold "Welsh Rarebit 57 

Club Sandwich 55 

Crab Sandwich 55 

Dried Beef Sandwich 57 

Egg Sandwich 56 

Lovers' Delight _ 57 

Mock Crab Sandwiches 56 

Nasturtium Sandwiches 54 

Nut Sandwiches 55 

P.eanut Sandwiches 56 

Pineapple Sandwiches 57 

Salmon Sandwiches 55 

Sardine Sandwiches 55 

Walnut Sandwiches 56 

SALAD AND SALAD DRESSINGS. 

A Dainty Salad Dish 46 

Aspic Salad 45 

Bean Salad 4S 

Beet Salad 46 

Cabbage Salad 48 

Cauliflower Salad 49 



Page 

Cheese Salad 47 

Cherry Salad —51 

Chicken Salad, No. 1 45 

Chicken Salad, No. 2 45 

Chicken Salad in Cream 47 

Cupids Salad 50 

Currant Conserve 48 

Dandelion Salad 48 

Egg Cups 52 

Fresh Pork or Ham Salad 46 

Fruit Salad 50 

Gelatine Relish 49 

Green Tomato Mince 49 

Japanese Salad 46 

Lettuce Salad 51 

Lobster Salad 49 

Marshmallow Salad 51 

Oil Salad Dressing 53 

Onion Salad 46 

Perfection Salad 52 

Pond Lilly Salad 51 

Potato Salad 48 

Salad Dressing 53 

Salmon Salad 48 

Shrimp Salad 46 

Shrimp Salad 47 

Strawberry Salad 50 

Tulip Salad 52 

Veal Salad 45 

Vegetable Salad 47 

Waldorf Salad 50 

SAUCES FOR PUDDINGS. 

Brandy Sauce, Cold 72 

Brandy or Wine Sauce, No. 1 72 

Brandy or Wine Sauce, No. 2 72 

Carmel Sauce 74 

Lemon Brandy 73 

Lemon Sauce 74 

Lemon Sauce for Apple Dumplings 73 

Lemon Syrup 73 

Orange Brandy 73 

Memoranda 75-76 

Raspberry Sauce (for Pudding 

and Sponge Cake) 73 

Rich Wine Sauce. No. 2 72 

Rose Brandy 72 

Sauce for Plum Pudding 73 

Vanilla Sauce 74 

SMALL CAKES, WAFERS, DOUGH- 
NUTS AND COOKIES. 

Angel Drop Cake 120 

Balloons 1 22 

Banana Cookies 127 

Banana Fritters 131 

Banberry Tarts 130 

Boiled White Icing 133 

Brownies, No. 1 122 

Brownies, No. 2 122 

Cinnamon Crisps 121 

Carmel Filling 133 

Chocolate Cream Filling 133 

Chocolate Icing 134 

Cookies, No. 1 126 

Cookies, No. 2 12fi 

Cornu-Copias 132 



232 



INDEX 



Page 

Cream Fillings 132 

Cream Fondant Icings 134 

Cream Puffs 130 

Crummets, 121 

Doughnuts 125 

Drop Cakes 120 

Dropped Cookies 127 

Drop Doughnuts 126 

Eggless Cookies 127 

Fig Filling 133 

Filling for Cream Puffs .....132 

Ginger Bread 129 

Ginger Cookies, No. 1 128 

Ginger Cookies, No. 2 128 

Ginger Cookies, No. 3 12S 

Ginger Drop Cakes 130 

Ginger Snaps 128 

Golding Icing 135 

Graham Cookies 127 

Hickory Nut Kisses 124 

Icing for Decorations 134 

Kisses 124 

Lady Fingers 121 

Lemon Crackers 122 

Lemon Drops 121 

Lemon Filling 132 

Lemon Wafers 123 

Macaroons 124 

Maple Filling 132 

Maple Puffs 130 

Margarites 124 

Marshmallow Icing 134 

New Ginger Bread 129 

Nut Wafers 123 

Orange Filling 133 

Peanut Wafers 123 

Potato Doughnuts 125 

Rolled Oats Cookies 127 

Rolled Oats Wafers 123 

Rosette Wafers and Timbales 131 

Short Paste for Fruit Tarts 131 

Snow Balls 120 

Sour Cream Cookies 126 

Sour Cream Ginger Bread 129 

Soft Ginger Bread 129 

Spanish Drop Cakes 120 

Sponge Drops 120 

Tutti-Frutti Filling _ "133 

Tutti-Frutti Icing 134 

Twisters y 25 

Walnut Wafers 123 

White Ginger Cookies 128 

SOUPS. 

Bean Soup 9 

Beef Soup with Noodles, Rice 

or Barley 6 

Bouillon 6 

Chicken Soup 6 

Clarify Soup Stock, To 5 

Consomme of Tapioca 10 

Cream of Oyster Soup 8 

Cream of Celery Soup 8 

Lentil Soup 9 

Noodles , 6 

Norwegian Soup 8 

Pea Soup 10 



Page 

Potato Soup with Rivels 9 

Puree of Salmon 10 

Puree of Chestnuts 10 

Rice and Asparagus Soup 10 

Scotch Mutton Broth 7 

Soup Stock 5 

Spanish Stew 7 

St. Germain Soup 8 

Tomato Soup, No. 1 9 

Tomato Soup, No. 2 ...9 

Turkish Soup 7 

Turtle Soup 11 

Veal Soup 6 

Velvet Potato Soup 8 

White Stock 5 

TABLE OF WEIGHTS AND MEAS- 
URES 104 

THE KITCHEN GARDEN 223-226 

VEGETABLES. 

Asparagus • 41 

Baked Corn 40 

Baked Beans with Tomato Sauce 38 

Boiled Cabbage 41 

Boiled Corn on the Cob 39 

Candied Sweet Potatoes 37 

Candied Parsnips 38 

Carrots 42 

Carrots with Peas 38 

Cauliflower 42 

Creamed Cabbage 41 

Creamed Peas in Timbales 43 

Creamed Stewed Corn 39 

Creamed Tomatoes 43 

Dandelion Greens 42 

Escalloped Cabbage 41 

Escalloped Corn 40 

Escalloped Tomatoes ....43 

Fried Corn 40 

Fried Egg Plant 43 

Green Beans 39 

Green Peppers Stuffed with Corn ..40 

How to Choose Good Potatoes 37 

Kale 44 

Mashed Potatoes ! 37 

Old Style Parsnips 38 

Peas, French Style 43 

Potatoes on the Half Shell 37 

Potato Puffs 38 

Salsify or Vegetable Oysters 41 

Saratoga Chips 38 

Stewed Onions 42 

Stuffed Green Peppers 44 

Stuffed Tomatoes 39 

Spinach 44 

Succotash 39 

Summer Squash 43 

Sweet Potatoes, Southern Style 37 

Time for Cooking Beans 37 

Tomato Jelly 43 

Turnips 42 

Yellow Wax Beans 39 

Young Lima Beans 39 



INDEX 



233 



YEAST BREADS. 

Page 

Boston Brown Bread 80 

Buns 82 

Cinnamon Rolls 82 

Cream Bread 80 

Dry Yeast 78 

Fruit Rolls S3 

Graham Bread 80 

Memoranda 84 

Parker House Rolls 82 



Page 

Rye Bread 80 

Salt Rising Bread 81 

Steamed Brown Bread 81 

Sweet Rusks 83 

To Start Beer Yeast 78 

White Bread from Beer Yeast, 

No. 1 78 

Whole Wheat Bread 80 

Yeast Biscuits 81 

Yeast Bread for Small Families—.79 




JUN 24 1912 






LIBRARY OF CONGRESS 




014 482 937 2 * 



